National Crab Day

The universe has a messed up sense of humor. Yesterday, Henry and I went to Florence to play at the beach. We collected 23 sand dollars, made a sand castle, and walked along the beach. It was great.

After we tired of it, I planned to take him to the Bridgewater for dinner. I ordered 2 pounds of mussels and clams and Henry ordered a crab melt. For as long as I’ve known him, Henry has had a sneaking suspicion…

…(ok, more serious and conclusive than sneaking suspicion) that he was allergic to shellfish. But he loves crab. So, he tried again.  We finished dinner and walked around town. Henry got annoyed with me because I kept asking him how he was feeling. Fine, fine, fine, he answered. We got home and eventually went to bed. Let’s just say that neither of us slept very well and we now know without a shadow of a doubt that Henry is allergic to shellfish.

And Universe? Thanks for punking us on National Crab Day which falls on March 9. You’re always good for a laugh.

Out of Sorts Carnitas Enchiladas

This weekend has been a roller coaster. Friday was great. I worked a half day and then Henry and I took the kids to my best friend’s house to play for a bit. We hadn’t had a chance up to that point to introduce her kiddos to ours and it was nice to finally see them together. The toddler (or turdler, as I have been calling him lately) was fussy, but we didn’t know he was sick. Yesterday, with the puke and tears–me trying to get homework done, learning how to co-parent a sick kid within a still new family unit–let’s just say it was a rough day.

Today, the turdler is better, but I’m feeling out of sorts. I’m starting to fret about work, about school, and about our upcoming, week-long trip to Washington. Laundry needs to be done. I need a shower. The best I can seem to do today is drink coffee, feel the breeze and sun through the screen door, and try to not be tearful.

The carnitas from yesterday are sitting in the fridge, waiting to be used. I am going to throw them into some corn tortillas and make enchiladas. I also made some tomato brown rice to go along with them.

Method is simple enough. Warmed tortillas, filled with carnitas and colby jack (what we had in the fridge), covered in El Pato enchilada sauce (my favorite) and bit more cheese on top. I will bake it at 375 for 45 minutes to an hour when the kids wake up from their naps.

The best part of these enchiladas will be how juicy they are. The beer and orange juice melded with bone marrow and other meat goodness to make a thick gelatin while the roast was cooking yesterday. That gelatin in the enchiladas will melt in the oven and impart it’s richness and juiciness, elevating these enchiladas to something pretty special.

Pork Carnitas and a Spewing Toddler

What. A. Day. Henry and I got up this morning with the kids and got us all ready to take a day trip to Silver Falls State Park. We packed a lunch, water, jackets, and the video camera and set out. During the drive, the toddler whined and fussed. We figured he just didn’t get enough sleep and that once he took a nap, he’d wake up and be his usual, sunny self. Wrong. 15 minutes away from Silver Falls and the toddler starts throwing up. Our executive decision is to turn around and drive home. The four year old was crestfallen.

What a disappointing day. More throw up, trying to explain to a four year old “patience” and “sacrifice,” laundering towels dripping with toddler barf…

So, I think to myself: Gee, Jenn…why don’t you make some pork carnitas? Yeah, normal thought progression, huh? Carnitas in the midst of tears and ruined carpets.

Here it is:

sage, cumin, salt, pepper, Mexican Oregano, New Mexico Chili Powder, several cloves of garlic, one onion, one pork shoulder (bone in, fat cap on), juice of a tangelo, 12 ounces or so of an amber ale. 350 degrees until it’s done.

Chipotle, chocolate, and porter chili

I made steak last night and wasn’t terribly thrilled with it. It was a large package from Winco and I had quite a bit left over this morning. Henry suggested tacos, but I kind of wanted to completely repurpose the steak because I wasn’t in love with the marinade I made. I figured the spices would make it palatable. To my surprise, this chili is the best I’ve made. Ingredients:

• 1 medium onion, chopped
• 5 cloves of garlic, minced
• 1 poblano pepper, chopped
• 2 cans of beans (I used kidney and black)
• 1 large (28 ounces, I think) can of Muir Glen (crushed, fire roasted) tomatoes
• 1 box of (low sodium) chicken stock (32 ounces)
• 1 pound of hamburger
• some leftover, medium rare cooked steak from last night, chopped
• small handful of semi sweet chocolate chips
• a few glugs of chipotle hot sauce
• “some” chili powder
• “some” Mexican Oregano
• “some” cumin
• “some” salt and pepper
• 12 ounces or so of Porter

Chop, mince, open cans, pour, brown, drain, sweat, combine, and simmer for hours. Hours.

Amazing. I’ve never put chocolate in chili before. Try it. Please.

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A Saturday Alone

This rarely happens. Clean apartment, minimal school work to catch up on, a full fridge…

So today, I am in the process of making a Ree Drummond recipe that I’ve been eyeballing since she first posted it almost two years ago on her blog. Her original recipe is simple: pork shoulder roast, chipotle peppers in adobo, and Dr. Pepper. Doesn’t get any easier than that. I had to tweak mine, of course. I don’t think I’ve ever followed a recipe to the letter. Hers seems pretty perfect so I hope I didn’t screw it up. To mine, I added garlic and orange juice. It’s been in the oven since 8:30 and needs to go for about six hours. The apartment smells ridiculous. I didn’t use the entire can of peppers–I was worried the recipe seemed a bit one-note. Sweet and hot seemed to be the only thing it had going on. We’ll see. I’m excited to taste it.

Update: The pork stayed in the oven for about five hours. I pulled it out, shredded it, and strained the liquid. I put the liquid, which consisted of Dr. Pepper, chipotle, orange juice, and garlic, in the freezer so that the fat would congeal. I wasn’t so sure about the liquid, so to hedge my bets, I began another barbeque sauce. The sauce was just ketchup, chipotles, Dr. Pepper, and orange juice–plus some cooked down onions from the roasting process. I simmered that sauce for awhile and watched it reduce beautifully. Eventually, I checked the roast drippings and skimmed the fat–the flavor of that sauce was identical to the one on the stove save for one thing: the sweet porky goodness that came from bathing a roast for several hours. I added the roast juices to the new sauce and now they are simmering away.

Wow. This, hands down, is the simplest and more delicious preparation of pulled pork I have made or tasted. I highly recommend it!

Weekly Meal Plan: A Work in Progress

It seems like it’s been forever since I’ve made a meal plan. Now that there are kiddos to feed, it’s more than necessary. For the most part, we have been making and sticking to meal plans since we’ve moved in and it has made the kids’ visits so much smoother.

Before the boyfriend left for work this afternoon, I asked him what he thought I should make and he said: Same as last week? I laughed a little. Last week was chili and cornbread, meatloaf and scalloped potatoes, sandwiches, and teriyaki chicken and potstickers. The chili was frozen from a batch made last month, and it’s gone now, so that’s out. I will make the meatloaf again, but change it up somehow. I could even make meatballs instead and it would basically be the same thing. The teriyaki chicken is such an easy meal that the kids love. We’ve talked about adding veggies to it and I’m thinking that will be enough variation on that theme to keep me happy for the week. So, here it is:

1. Teriyaki chicken with celery and sugar snap peas (and potstickers)

2. Meatloaf, some sort of potatoes, and some sort of vegetable (last week I made gingered carrots.)

3.  Breakfast for dinner: pancakes, eggs, and sausage

4. Homemade pizza?

Faithful readers: What are your fail proof meals for kids? Help!

So excited…

Hello, faithful readers. Did you think I disappeared? I haven’t blogged in a super long time. I have had the most tumultuous year of my life. I’ve had a lot of excitement, a lot of heartbreak, a lot of change, and a lot of love coming from unexpected places. I’ve hurt myself. I’ve been hurt by others. I’ve learned and lost and fought like hell.

So, hello 2013. Let’s get on with it. I’ve landed on my feet with more love and support than I often feel I deserve.

With that out of the way, blogging, right? Cooking is so important to me. My living situations over the past year have made it impossible for me to cook. I’ve been living on a prayer and a fast food diet. But now I look around me, and I see I’ve acquired a little family. Legos, Barbies, Tonka Trucks, 3T dresses, and little boy socks. Three to four days a week, I’ve got two of the cutest and most precious little people living with me. It’s no accident–they come with a wonderful boyfriend who has grounded me, provided me with a foundation, and loves me absolutely.

These little ones (and the big one) eat. I have to cook now. The 19 month old demands it. I made a pan of cornbread last weekend to go along with chili the boyfriend made–and the kiddos devoured it. I’ve never seen cornbread inhaled before. Especially into such little mouths. They also approved of scalloped potatoes, meatloaf, gingered carrots–teriyaki chicken–and endless eggs, bacon, and toast.

With all of this said, with all of these changes, my cooking will change and my blog will change. I am starting a new blog with two friends soon. I’m not sure if I will keep this one up, but regardless, I will pass along the new blog so you can follow my (mis)adventures over there.

One last thing: I need to do a link dump. I have found some AMAZING recipes lately that I have to pass along.  So, here you go:

maple blueberry breakfast sausage

chipotle and lime roasted potatoes

onion ring eggs

smothered chicken casserole

fideos

carne adovada

Ok, that’s it for now. Love to you all and stay tuned.