Apricot-Glazed Pork Roast

I love a good crock-pot meal on a Sunday.  After wrestling with the kiddos at church it's always nice to not have to worry about most of dinner.

We bought some pork roasts in a 4 pack at Costco last month and I've been itching to use one.  I found the perfect and EASY recipe to use it with.  It calls for a 3-3.5 pound roast, but mine was 2 pounds and with 2 adults and 2 little kiddos it was the perfect amount for us.  Also, I used peach jam that I canned myself (yes, pat on my back-my second time making jam!) a few months ago and used that instead of Apricot preserves.  Delish!

Apricot-Glazed Pork Roast
1 3-3.5 pound boneless pork shoulder roast
1 18-oz. jar apricot preserves
1 cup chopped onion (1 medium)
1/4 cup chicken broth
2 tablespoons Dijon-style mustard

Serve with:
3-4 cups hot cooked rice

Trim fat from meat if necessary.  Place meat in slow cooker.

In a bowl, mix together preserves, onion, broth, and mustard; pour over meat.

Cover and cook on low-heat for 10-12 hours or on high-heat for 5-6 hours.  Since my roast was smaller I  cooked on low for about 5 hours and then on high for an additional 1 1/2 hours.  Transfer to a plate and let it rest.  If you are getting dry roasts this could be why.  You need to always let your meat rest before cutting into.  This way your meat can absorb the juices back into it.  If you cut into your meat right away you lose all that juice.

After slicing I spooned some of my juice over my meat and then poured the rest of the juice into a bowl to go over our brown rice.  The juice is a nice blend of sweet and somewhat sour.  We had rolls (blog soon) and grapes and dinner was complete.  Delish!  This is a keeper for sure.

Best Mac and Cheese ever!

So let's just clarify here, I am NOT a mac and cheese connoisseur.  I could almost call my husband that really.  He had a grown-up truffle oil mac and cheese at this fancy restaurant when we celebrated our anniversary (I had a taste and it WAS good!).  Me...meh!  I've always felt like I could take it or leave Mac and Cheese.  I didn't grow up with amazing mac and cheese (sorry mom!, but it's true) and have never really loved it.  The blue box with the powdered cheese - just the smell makes me gag and yes I'm nice enough to indulge my children in the boxed variety.

My daughter (2) will eat ANY mac and cheese and my son (5) who is a little more picky doesn't like Trader Joe's and recently declared the blue box kind gross when we ran out of the Costco brand I usually make and had made some of the blue box kind.

I've been watching The Chew a new talk show on ABC that is all about food.  Clinton Kelly is on it from What Not to Wear, and Carla Hall from Top Chef (love her!), Michael Symon who is now an Iron Chef, Mario Batali (one of the great Italian chefs) and Daphne Oz (yes, the daughter of Dr. Oz).  Anyways, a great line-up of co-hosts and they all bring something different to the table - literally.  Carla is from the South and made a Mac and Cheese the other day that looked divine.  I decided to indulge my children and make some from scratch, which gasp I've never done.  I know seriously...I've been depriving them of homemade and now feel so guilty because it was SO easy and tasted REALLY good!

I'm sure I'll still make the boxed kind sometimes because it's fast, but I've found a great recipe that even Matthew will eat so I'm sure I'll be making it more often now.  The key ingredient is BACON!  We love bacon at our house.  If you don't like bacon just leave it out and use a bit more butter to compensate.  The bacon just brings the whole thing to a new level.   My husband was off to a concert tonight (he just texted me that he's so close, he can read the set list) so I'm sure he's way excited to try tomorrow for his lunch.  I can't wait to hear his review.

There are some additional steps to the mac and cheese that I didn't include in my steps, but are listed in the recipe.  I left out the breadcrumb topping and caramelized onions as both of my kids would NOT have liked either of those in or on their dinner.  In particular they've had bread crumb toppings before on their Mac and Cheese at restaurants and didn't really care for it.

AND one more thing...it isn't low-fat, but it is delicious.  You CAN indulge in comfort food just make yourself a smaller portion and eat with some salad.

Here are a few LITTLE ways to lighten it up and make it a wee bit healthier, and some additional tips for a good macaroni and cheese.

1-Use whole wheat macaroni.  I did and my kids didn't even notice.
2-Use whole wheat flour in the rue.  Once again, couldn't tell.
3-You can use skim milk for the milk part.
4-I would NOT suggest using lower fat cheeses, ugghhh...it will affect the taste.  Use a little less cheese if you want to save some calories.
5-Use light cream cheese, we couldn't tell.  I wouldn't use fat free here.  I think it would affect the creaminess of the dish and really fat free cream cheese kinda gives me the heebie jeebies.  It's very weird.
6-DO NOT USE pre-shredded cheese.  It has a little bit of wax in it to prevent it from sticking together.  Use the block cheese that you need to shred.  It will make your dish creamier AND do you really want wax in your meal?
7-I do love that my kids aren't eating all sorts of preservatives.

Ok, on to the recipe....

Carla Hall's Mac and Cheese:

1 lb Elbow Macaroni

6 strips Bacon (cooked and crumbled) - reserve the drippings

2 tbsp Butter

3 tbsp Flour

1 1/2 cups Milk (can be skim)

1 cup Caramelized Onions (optional)

1 cup Pepper Jack Cheese grated (or regular cheddar)

1 cup White Cheddar grated

4 oz Cream Cheese (can be light)

Optional Toppings

2 cups Breadcrumbs

2 cloves Garlic minced

1 tbsp Butter

Salt and Pepper to taste

-In a skillet over medium heat, combine all ingredients for breadcrumbs. Allow to toast. 

1/2 cup Chopped Parsley to garnish

Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes.  Drain.

In a saucepan cook bacon until crispy. Remove bacon.  Chop and crumble.

Reserve drippings in saucepan. Add and melt 2 tablespoons butter in same saucepan over medium heat.

Stir in the flour with a wooden spoon (or a whisk if you have a metal pan) until smooth.

Whisk in the milk, and stir until thick, about 2 minutes.  This is called a rue - just a fancy term for fats, flour, and milk whisked together.  See Mac and Cheese IS fancy!

Whisk in the cheddar and pepper jack cheeses (or both cheddars). 

My kids can't handle spice yet, so I opted for 2 different cheddars.  Did you know they don't sell orange cheddar in England?  I remember trying to find some orange cheddar my first time in the grocery store when we lived there and was SHOCKED there was no orange.  I got used to it though and find it is superior in flavor than regular orange cheddar.  I wonder why we started coloring it orange in the U.S. in the first place?  Hmm.....anyhoo...

Whisk in the cream cheese until smooth. The cream cheese keeps the pasta moist.

Stir in caramelized onions (optional), 3/4 of the bacon and pasta.   When serving, top with the remaining bacon, breadcrumb mixture and parsley.

So like I said I am not a Mac and Cheese lover per se, but do LOVE me some bacon.  I loved, loved, loved this Mac and Cheese and I think the addition of the bacon added a whole new flavor.  It was so deslish! (I just had a small bowl full).  My son (also a bacon lover) had two bowl fulls and I'm sure he'll be asking for some more tomorrow for lunch.  I would worry about my kids getting chunky if I fed this to them every day, but my son eats like a bird mostly and my daughter would only eat fruit if I let her (I always say between them they eat a full meal).  Indulging once in awhile is good for the soul!

Carla Hall's Mac and Cheese Printable Link - You can officially find it here, but I think their recipes are kind of a mess and hard to print/use.  My version is cleaned up AND on one page.

Skirt Steak Sandwiches on Bacon Waffle Bread

This is another Rachael Ray recipe that I tried. I think next time I make it I'm going to make some tweaks, but overall it was good!


Who doesn't love bacon? Matthew could eat a whole package by himself just like his mom. He really is my kid through and through.


Today's Ingredients:
6 tablespoons Mayo
1 1/2 teaspoons fresh lemon juice
3 tablespoons dijon mustard
1 1/2 pounds skirt steak, cut into 6 pieces
EVOO for brushing on the steak
6 slices bacon, cooked and crumbled
3 cups pancake batter
Lettuce
Tomatoes

Pancake recipe if you don't have a good one:
2 eggs
2 cups buttermilk
2 tablespoons oil
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt

Mix together wet ingredients. Sift together dry ingredients. Mix dry ingredients into wet ingredients.

This made probably about 4.5 cups of batter. I used 3 cups and put the rest in the fridge and made pancakes easy peasy for the kids the next morning. I was a little skeptical that it would work because it wasn't fresh batter, but it worked great and the kids loved it!


I would get your grill pan or grill heating up. S&P your steak and rub just a little with olive oil. Cook about 8 min. total for medium rare - turning once.


Get your bacon cooking. Once it's done crumble.


Juice your lemon. Quick tip - microwave your lemon for 30 seconds if it's coming right out of the fridge and then roll it a few times before juicing. This will help release more juice. I learned this tip from some show and I tell you it works like a charm!


Combine your mayo, lemon juice and 1 1/2 tablespoons mustard together for a spread. Set it in the fridge to use later.


Mix together your wet ingredients for your pancake batter.


Sift together your dry ingredients and then add to the wet ingredients. Take 3 cups of batter out.


Add your crumbled bacon to your pancake batter and 1 1/2 tablespoons of dijon mustard.


Mix together nicely and cook in your waffle maker.


Spread both sides with the mayo and then layer the meat, lettuce, and tomatoes.

To be honest, I didn't really taste the bacon in the waffles, but Matthew ate it up since we told him bacon was in the waffles. I thought the spread was ok, but I really don't love, love, love dijon mustard. Here are some alternatives I'm going to try for next time.

-Find a marinade for the meat
-Make a bacon mayo or buy baconnaise - here
-Leave bacon out of waffle batter
-Add bacon strips to sandwich
-Add sliced avocado to the sandwich

You could always treat it like a traditional BLT, but replace bread with waffles to mix it up. It was fun to make and it did taste good, but I'm going to try some changes next time to elevate it to the next level.

Skirt Steak Sandwiches on Bacon Waffle Bread Printable Recipe

Crockpot: Five-Spice Pork Sandwiches

I bought this slow cooker recipe magazine since my slow cooker books are MIA since the move. I decided to try these pork sandwiches as something different than the usual pork slathered with BBQ sauce and cooked in the slow cooker (that is really delicious too or even chicken is yummy as well).

Today's Ingredients:
1 2 ½-3 pound pork shoulder blade roast
1 cup apple juice or apple cider
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 ½ teaspoons five-spice powder*
1 ½ – 2 cups shredded cabbage or shredded broccoli slaw - optional
6 – 8 hamburger buns (see recipe below for homemade ones)




A shoulder roast has more fat and a bone and is kindof tough - PERFECT for the slow cooker. Over time in the slow cooker the meat becomes really tender and perfect for all sorts of meals.

In a small bowl, combine apple juice (cider), soy sauce, hoisin sauce, and Five-Spice Powder. Pour over meat in cooker. Set to low and in 8-12 hours, this meat will be nice and juicy and have just a touch of Asian flavor. Once done, take out of cooker and let cool slightly. Shred and add in juices if needed.

I have had this Penzey's Chinese Five-Spice for awhile and haven't really used it and it was perfect. Here is the recipe for a Five-Spice blend you can make yourself, but if you don't have some of these ingredients (like me) it might be easier to just buy a Chinese Five-Spice Blend (cheaper too).

*Homemade Five-Spice Blend
In a blender or spice grinder combine:
3 tablespoons ground cinnamon
6 star anise or 2 teaspoons anise seeds
1 ½ teaspoons fennels seeds
1 ½ teaspoons whole Szechwan pepper or whole black pepper
¾ teaspoons ground cloves.
-Cover and blend to a fine powder. Makes about ½ cup.


I am NOT a lover of coleslaw in fact I hate it, but have come up with my own that adds a nice cooleness and crunch to BBQ sandwiches. You take either a broccoli or slaw mix and add in a little of your favorite buttermilk dressing and viola yummy coleslaw. Try it once and I'm sure you'll love it (Jordan was very skeptical the first time but loves it). I make mine with a little milk, light sour cream and Penzey's Buttermilk Dressing base and it's so good!

I also like to make homemade buns most of the time. They are denser than ones from the store and help make the meal more filling, they are oh so yummy and freeze well IF you have leftovers. My picky kids usually eat everything separate and love bread so this works well for their meal.

Homemade Hamburger Buns
1 cup milk
½ cup water
1 egg
¼ cup butter
4 ½ cups white flour or 2 cups wheat and 2 ½ cups white
1 pkg instant yeast
2 tablespoons white sugar
1 ½ teaspoons salt

1. If using a breadmaker, then layer ingredients in order and place on dough setting and skip to step five.
2. If making with a mixer or by hand then do the following.
3. In a small saucepan, heat milk, water, and butter until very warm.
4. In a large bowl, mix together 1 ¾ cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture and then mix in egg. Stir in remaining flour ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 min. Cover in a bowl and let rise for about an hour.


5. Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly.


Cover, and let rise for 30-35 min.


6. Bake at 400 for 10-12 minutes, or until golden brown.


To serve, arrange meat and cabbage. Serve cooking juices in individual bowls for dipping. See that little salad, I'll be posting about that soon!

Five-Spice Pork Sandwiches
Click on the link to open a PDF recipe. Once the link opens click on print and it will ask you what you want to do so tell it to open and then it will open in PDF. You must have Adobe Reader (free to install from Adobe's website) in order to print the recipe.

Spaghetti Squash with Sausage and Greens

Every day I work with a cast of characters that shape my meals. Today's cast is pretty easy, simple and good for you. First of all let me say a few things about cooking:

-Prep is everything! When I take the time to read the recipe and prep all the ingredients then my cooking goes smoother and I run into less problems.
-Don't be afraid to experiment. Sure you might make a few duds or meals you might not completely love, but if you don't experiment you will never know what meal might turn into one of your favorites. I really found cooking to be a chore when I kept cooking the same things. Once I started experimenting with new recipes and new cuisines (Thai, Indian, etc.) then my enjoyment of cooking really expanded. I'll definitely be sharing some of those recipes here too. Don't be afraid to try them!!
-I'll try and suggest alternatives in the recipe for items you might not have.




Today you'll need:
1 spaghetti squash (about 3.5 lbs)
1/3 cup grated parmesan cheese
12 oz. sweet Italian sausage
1 bunch spinach, stems discarded and leaves coarsely chopped
1/2 tsp. crushed red pepper
S&P
Olive Oil

First cut the spaghetti squash lengthwise

Scoop out the seeds and discard.

Turn them upside down and place on a cookie sheet that has a lip and fill it with about 1/2-1 inch of water. Cook on 375 for 45 min.

When you have about 15 min. left with the squash cooking start cooking the sausage with just a little olive oil. I happened to have sausage in casings. Remove those first if using. I used mild sausage, but you could also use hot sausage depending on the spice level your family can handle. Cook for about 6 min. or until your sausage is cooked through.

*If you happen to want to try ground chicken or turkey instead of the sausage you'll just need to use some more olive oil so you don't dry it out. If you like the taste of sausage but don't like to actually eat it then Penzey's - my favorite spice store (you can order online too) has breakfast sausage and italian sausage seasonings. You use these with ground chicken or turkey and it tastes almost the same but with less calories.


After the sausage is cooked add the spinach and red pepper and cook until spinach wilts - about 2 min. I added a whole pkg of baby spinach and it looked like way too much and then quickly wilted down into nothing. It balances out the sausage really well in this recipe.

*If you have little kids or sensitivity to heat then leave out the red pepper flakes. A little goes a long way and you don't want to burn anyone's mouths. I did leave it out this time because of the kids but will add it next time since they didn't really eat it anyways. We like things hot and spicy around here!

Once the spaghetti squash is done take it out and then rake it with a fork and it will split apart like spaghetti and add to a bowl. Watch the squash as it can overcook too much. I have found that a bit firmer is better than too mushy.


Mix the parmesan cheese into the squash and season with s&p.

*A good parmesan cheese makes all the difference. I have come to really like parmesan cheese because of the saltiness it adds, melts quickly and it lasts so long in the fridge.


Layer the spaghetti squash and then the sausage and spinach over the top. A really great way to get your veggie fill and super tasty.

Enjoy and let me know how you liked it!! It was new for us and will be added to our regular dinners. It's a Rachael Ray recipe and you can print out the recipe below.

Spaghetti Squash with Sausage and Greens

1 spaghetti squash (about 3.5 lbs)
1/3 cup grated parmesan cheese
12 oz. sweet Italian sausage
1 bunch spinach, stems discarded and leaves coarsely chopped
1/2 tsp. crushed red pepper
S&P
Olive Oil

1. Place spaghetti squash (halved and cleaned) face down on a cookie sheet with an inch of water and cook for 45 min. at 375. Once it is cooked shred and mix with parm cheese and season with s&p.

2. Heat olive oil over medium-high heat and cook sausage until no longer pink, about 6 min. Add the spinach and crushed red pepper and cook until wilted about 2 min. Season with S&P. Serve on top of the squash.