Recipe I want to try: Pioneer Woman Sourdough Naan

https://tastykitchen.com/recipes/breads/sourdough-naan/

with this link for sourdough starter: https://thepioneerwoman.com/food-and-friends/sourdough-101/

https://abountifulkitchen.com/cafe-rio-style-creamy-tomatillo-salad/

Crock Pot Dr. Pepper Pulled Pork

Dr. Pepper Slow Cooker Pulled Pork

 PREP TIME5 minutes

COOK TIME5 5 hours +

TOTAL TIME5 5 hours 5 minutes

 SERVINGS8 servings

 AUTHORHolly Nilsson (adapted by Kristi)

https://www.spendwithpennies.com/dr-pepper-pulled-pork-slow-cooker-recipe/

Ingredients

1 pork butt/pork shoulder roast, 4-5 lbs

seasonings: salt, pepper & garlic powder to rub into the roast

1 sliced onion (optional)

1 can of Dr. Pepper

3/4 cup or so of BBQ sauce

Instructions

1. Place the onions in the bottom of the crockpot

2. Rub the outside of the roast with seasonings

3. Place roast in the crockpot 

4. Pour can of Dr. Pepper over roast

5. Cook on high for 4-5 hours or on low for 7-8

6. Remove pork from the crockpot  and shred in serving dish 

7. add BBQ sauce and juices from the crockpot until desired consistency and taste. 

8. or place shredded meat back in the crockpot and add BBQ sauce and cook for another 30 to 60 minutes

9. Serve on rolls

10 or skip the BBQ sauce and serve in salads or other Mexican dishes

OR HERE'S A SIMILAR RECIPE: https://life-in-the-lofthouse.com/cafe-rio-sweet-pork/

New Year's Cherry Pecan Salad

adapted from: https://www.thatsusanwilliams.com/2013/03/the-salad-to-bring-when-they-ask-you-to-bring-a-salad/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=664824038_26066472_106221

Ingredients

For Vinaigrette:

• 1/4 c. extra virgin olive oil
• 1 small shallot, finely chopped (approximately 2 T.)
• 2 T. white wine vinegar
• 1 T. maple syrup
• 1/2 t. salt
• 1/4 t. freshly ground black pepper
• Can use Brianna Poppy Seed Dressing or Marie's Blue Cheese Vinaigrette if in a hurry

For Salad:

• 2 heads of Romaine Lettuce
• 10 oz. spinach
• 1 c. pecans, toasted and chopped or candied
• 1/2 c. crumbled bacon or turkey bacon
• 1/2 c. dried cherries (or craisins)
• 1 - 2 slice pears of green apples
• 1/3 c. crumbled blue or feta cheese

Instructions:

1. Whisk together ingredients for the vinaigrette 
2. Toss salad greens with vinaigrette, and sprinkle with nuts, dried fruit, and blue cheese.

Book Club Lasagna Soup

https://lilluna.com/lasagna-soup-8/

This recipe comes from the above recipe. Maurene served it to us at our November 2018 book club.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 8

Calories 564 kcal

Author Lil' Luna

INGREDIENTS

• 1 lb Italian Sausage
• 1 TB onion powder
• 4 tsp minced garlic
• 2 tsp crushed red pepper
• 2 TB tomato paste
• 28 oz can diced roasted tomatoes - blended if you have my husband
• 6 c chicken broth
• 1/2 c basil leaves
• salt and pepper to taste
• 16 oz bowtie pasta

CHEESE MIXTURE

• 8 oz ricotta - might try with cottage cheese
• 1/2 c parmesan cheese
• 1/4 tsp salt
• pinch of pepper
• 1 c mozzarella as garnish

HOW TO MAKE LASAGNA SOUP:

1. Start off by browning the sausage in the olive oil for about 6-8 minutes. Add the seasonings and cook for 1 additional minute. Then add the tomato paste and stir.
2. Add diced tomatoes, basil, and chicken stock, then bring to a boil. Reduce heat and simmer for 30 minutes.
3. While the soup is simmering, cook the noodles according to packaged directions.
4. In a small bowl, mix all cheese ingredients.
5. Once the noodles are finished cooking, strain them and add to the soup. Or if you make large amounts you can serve the soup, noodles, and cheese each seperately.

To serve, add a small dollop of the cheese mix to the bottom of your bowl and slowly add soup. Garnish with mozzarella and basil if you like!

Mary's Potato Soup

3 TBS butter
Saute medium onion
+ 3 stalks of Celery
+ 6 potatoes (cubed)
 Simmer for 10 minutes

+ one cup of water
+ 2 cans of creamed corn
+ 3 cups of milk (can replace 1/2 to 1 cup with cream or fat-free half and half)
+ add 3 links of sliced cooked Italian sausage

Season with:
+ 1 - 2 teaspoons of parsley
+ 1/2 teaspoon of pepper
+ 2 -3 teaspoons of old bay seasoning
+ 1 - 2 teaspoons of salt
+ fresh or dried basil

Simmer for 20+ minutes.

Serve with Cheesy Biscuits

2 cups of bisquick
2/3 cup milk
1/2 - 1 cup shredded cheddar cheese

Heat oven to 485 degrees
mix up into dough/balls
bake for 8 - 10 minutes

1 cup of melted butter
brush on Johny's garlic & seasoning

Huancayna Sauce & Hot Yellow Pepper Paste - Harmon's Cooking Class Street Tacos Gone Wild

Serve with Lomo Saltado

Huancayna Sauce

This sauce can easily be adapted to your tastes and preferences. Substitute boiled potato for cracker to make it a gluten free sauce. Add peppers and make it as spicy as you like.

Recipe by Chef Freyka
Yields 2 cups

Ingredients:

1/2  Yellow onion - cut into wedges
3 Fire roasted yellow peppers - Harmon's in a Jar
1/4  Habanero pepper - seeded
1/2 cup  Mayonnaise - substitute oil if desired
1/2 cup  Whole milk
1/4 - 1/2 cup Queso fresco
1/2 cup water
10  Saltine crackers - more if needed for thickening
oil - as needed

Directions:

1. Heat a medium saute pan over medium-high heat. Add a small amount of oil

2. When hot, add the onions and saute until tender. Lower heat after the onions begin to brown. When tender, remove from the heat and let cool

3. Add all of the ingredients to a blender

4. Blend and add salt to taste - one pinch at a time

5. Adjust thickness by adding more crackers or water/milk. Add extra oil to increase smoothness.


Hot Yellow Pepper Paste

Recipe by Chef Freyka
Yields 2 cups

Peruvian aji Amarillo peppers are hard to come by in the United States. For a good substitution, use one drained jar of Harmons Fire Roasted Yellow Peppers and blend with one de-seeded fresh habanero pepper and use the past to season to taste. Freeze any leftover in small portions for later use.

Lomo Saltado - Street Tacos Gone Wild

Lomo Saltado

Recipe by Chef Freyka

Serves 6-8

INGREDIENTS:

1 Lb       Flank Steak – sliced thin against the grain

1 med   Yellow onion – sliced into medium wedges

1 med   Red onion – sliced into medium wedges

2 lg        Roma tomatoes – seeded/carve cut and sliced into medium wedges

3 med   White potatoes – cut French fry style/ fried or baked

½ tsp     Cumin

½ tsp     Oregano – crush as you use it

½ tsp     Smoked paprika

1 TB       paste garlic

1 TB       red wine vinegar

1 TB       hot yellow pepper paste (see recipe at the end of this post)

1 TB       tomato paste

1 tb       soy sauce

DIRECTIONS:

before starting, make sure that ll the parts of this recipe are chopoped, prepared and measured. Lomo Saltado and fries shoul be ready at the same time. Keep the rice or fries warm in the oven at 190 degrees if done early. 

1. pre-heat large shallow saute pan or wok, add the cooking oil and heat it through

2. add the beef, making sure that the pieces don't overlap

3. Quickly season with salt, pepper, cumin, oregano and little paprika

4. wait about a minute and begin to toss the meat in the pan

5. meat is done when the color caramelizes with a little red remaining. do not overcook. set beef aside, tent with foil to keep warm

6. add some water to the saute pan to deglaze and save the juices with the beef. 

7. heat the saute pan again, add oil and heat it through

8. add onions and a pinch of salt. Saute until the onions take on a nice golden color. Stir in the garlic until fragrant. Add the hot yellow pepper paste and toss

9. Add 1 TB of vinegar, cover and braise just long enough to evaporate the vinegar.

10. Add tomato paste, soy sauce, and water a bit of water if needed to keep the mixture moist

11. add the tomato wedges and 1/2  TBS of vinegar. Cook the vinegar off

12. return the beef to the saute pan. mix well and turn the heat off

13. Garnish with parsley and serve with rice and over the fries. Make sure to add some cooking juices to each plate. 

HOT YELLOW PEPPER PASTE 

Recipe by Chef Freyka
Yields 2 cups


Peruvian aji amarillo peppers are hard to come by in the United States. For a good substitution, use one liquid of one drained "Harmons Fire Roasted Yellow Peppers" and blend it with one de-seeded fresh habanero pepper. Use the paste to season. Freeze any leftover in small portions for later use.