Craving some fish? Salmon is always a great choice, and can be very versatile. The flavor of a good salmon fillet goes with so many different styles. I tried this one the other night and was very happy with it!
Salmon fillet (fresh or frozen, wild caught is MUCH better and healthier than farm raised): depends on how many people you're feeding. It's just me around here, so I used 1 frozen salmon fillet approx. .38 lb. For each fillet, follow the below:
Onion
Lemon
Parsley
Butter
Olive Oil
Sea Salt
Garlic Powder
Black pepper
Capers (optional)
Preheat oven to 300 degrees
Cut up onion and lemon into thin slices. Get a large piece of foil (large enough for the fillet and have extra to wrap it into a tight packet)and layer onion slices and lemon slices on it. Put salmon fillet on top of bed of onion/lemon. Pour a bit of olive oil over it, sprinkle on some sea salt, black pepper, and garlic powder to taste. Add another layer of onion/lemon on top; add capers if desired. Wrap fillet to seal it in the foil; put in oven for 30 min or so, or until fish flakes easily with a fork.
When the fish is almost done, in a saucepan over low heat, combine: a bit of butter (depending on your taste and how many fillets you're making), parsley (fresh or dried), 1-3 mashed/pressed cloves of garlic, and the juice of 1-2 lemons. Bring to a low boil to let all the ingredients cook together.
Once salmon is done, discard the extra juices from the foil, and plate salmon with lemon/onion slices. Drizzle butter sauce over and eat!
Enjoy!!
~ The Nonconformist Cook
Thursday, November 4, 2010
Thursday, October 7, 2010
Baked horsey porkie chops
Don't be fooled by the name---this recipe doesn't actually contain horse. I just wanted to come up with a creative name for this dish. Threw this one together the other night, and it turned out pretty well, so I thought I'd share.
2-4 1/4" pork chops
Sour cream
Worchestershire sauce
Prepared horseradish (that's where the horse comes in!)
Apple cider vinegar
Spices: sea salt, pepper, garlic powder,cayenne pepper if you want an extra kick
Coat pork chops with the salt, pepper, and garlic powder. Put in a casserole dish and cover.
Make the sauce: scoop several large spoonfuls of sour cream into a bowl. Add a few splashes of Worchestershire sauce and apple cider vinegar. Stir until creamy. Add horseradish (amount depends on your taste, but a tablespoon or so will work) and a few shakes of cayenne pepper if desired. Pour over pork chops. Put in the oven at 300 degrees for 1-1 1/2 hours. Time is to be adjusted based on amount of pork chops and thickness. Remove when the sauce is bubbly and the pork meat is cooked. Horseradish mashed potatoes make a great side!
Enjoy!
~ The Nonconformist Cook
2-4 1/4" pork chops
Sour cream
Worchestershire sauce
Prepared horseradish (that's where the horse comes in!)
Apple cider vinegar
Spices: sea salt, pepper, garlic powder,cayenne pepper if you want an extra kick
Coat pork chops with the salt, pepper, and garlic powder. Put in a casserole dish and cover.
Make the sauce: scoop several large spoonfuls of sour cream into a bowl. Add a few splashes of Worchestershire sauce and apple cider vinegar. Stir until creamy. Add horseradish (amount depends on your taste, but a tablespoon or so will work) and a few shakes of cayenne pepper if desired. Pour over pork chops. Put in the oven at 300 degrees for 1-1 1/2 hours. Time is to be adjusted based on amount of pork chops and thickness. Remove when the sauce is bubbly and the pork meat is cooked. Horseradish mashed potatoes make a great side!
Enjoy!
~ The Nonconformist Cook
Saturday, October 2, 2010
Guacamole mole mole
Ah, fall in Arizona! Still in the triple digits. I haven't "cooked" that much lately, but today, guacamole sounded quite refreshing. And, it is a great way to use those avocados that have been sitting on your counter getting mushy.
2 ripe avocados
1/2 red onion, minced finely (you can use white/yellow too. Red is a bit sweeter)
2 cloves garlic, minced finely or pressed
1 ripe Roma tomato, or equivalent of cherry tomatoes
Juice of 1-2 limes. I say the more lime, the better! You can also use lemon if you wish.
Half a cup or so chopped cilantro
Spices to taste: kosher salt, black pepper, cayenne pepper, cumin
Add hot sauce if desired.
Cut the avocados and remove pits. Squish avocado meat with the back of a fork or potato masher until most lumps are removed. A few lumps are good!
Add onion, garlic, tomato, and cilantro; mix. Once mixed add lime juice and spices.
Cover with plastic wrap and put in the fridge until serving time.
I like to serve with organic blue corn tortilla chips...but you can serve with whatever chips you like, or as a garnish on tacos, salad, enchiladas, etc.
Enjoy!
~ The Nonconformist Cook
2 ripe avocados
1/2 red onion, minced finely (you can use white/yellow too. Red is a bit sweeter)
2 cloves garlic, minced finely or pressed
1 ripe Roma tomato, or equivalent of cherry tomatoes
Juice of 1-2 limes. I say the more lime, the better! You can also use lemon if you wish.
Half a cup or so chopped cilantro
Spices to taste: kosher salt, black pepper, cayenne pepper, cumin
Add hot sauce if desired.
Cut the avocados and remove pits. Squish avocado meat with the back of a fork or potato masher until most lumps are removed. A few lumps are good!
Add onion, garlic, tomato, and cilantro; mix. Once mixed add lime juice and spices.
Cover with plastic wrap and put in the fridge until serving time.
I like to serve with organic blue corn tortilla chips...but you can serve with whatever chips you like, or as a garnish on tacos, salad, enchiladas, etc.
Enjoy!
~ The Nonconformist Cook
Tuesday, August 10, 2010
Hello, World!
I have been MIA from this blog lately. I apologize. I have lack of time and lack of motivation to cook in triple degree heat! I will post a new concoction soon. Until then, any suggestions? Happy cooking!
~The Nonconformist Cook
~The Nonconformist Cook
Wednesday, May 26, 2010
Sa Sa SALSA!
Craving a little spice in your life? Cha, cha, cha! How about some fresh easy to make salsa? Great by itself on tortilla chips, as a topping on any Mexican food dish, or a tasty condiment for any meal that you want to spice up a notch.
Ingredients depend on how much you are making, but this recipe probably made a good few cups.
3-4 Roma tomatoes
1/2-1 small red onion
1-2 cloves of garlic
Juice of 2-4 limes
1-2 jalapenos. Leave the seeds in for an extra BOOST of flavor!
Cilantro, about half a bunch
Sea salt, black pepper, cumin to your taste
Ideally, toss all of the above ingredients into a food processor or blender, hit the puree or mix button...and there you go! If you are using a food processor, the vegetables need not be finely chopped. You can blend to your preferred consistency. For a more "fresca" salsa, finely dice/chop the above ingredients and mix in a bowl.
Salsa is great right away, but even better if the flavors blend. Cover the bowl and let sit in the fridge for an hour or two for optimal flavor. Salsa should be good for up to a week.
Arriba, arriba!
Enjoy!
~The Nonconformist Cook
Ingredients depend on how much you are making, but this recipe probably made a good few cups.
3-4 Roma tomatoes
1/2-1 small red onion
1-2 cloves of garlic
Juice of 2-4 limes
1-2 jalapenos. Leave the seeds in for an extra BOOST of flavor!
Cilantro, about half a bunch
Sea salt, black pepper, cumin to your taste
Ideally, toss all of the above ingredients into a food processor or blender, hit the puree or mix button...and there you go! If you are using a food processor, the vegetables need not be finely chopped. You can blend to your preferred consistency. For a more "fresca" salsa, finely dice/chop the above ingredients and mix in a bowl.
Salsa is great right away, but even better if the flavors blend. Cover the bowl and let sit in the fridge for an hour or two for optimal flavor. Salsa should be good for up to a week.
Arriba, arriba!
Enjoy!
~The Nonconformist Cook
Monday, May 3, 2010
Super Spaghetti Squash with herbs
This can be a side dish, or even a main dish if you're not too hungry. I know squash can be intimidating...they're sometimes large and awkwardly shaped, and oh so scary to cut! But once you embark on the world of squash, the possibilities are endless! Here's one I whipped up tonight:
A small spaghetti squash (or a little larger depending on how many you're serving. I used one that was probably 1.5-2 lbs and that made 2 pretty healthy servings)
Herbs: "soft" herbs such as basil, parsley, chives, "Italian herbs." I usually don't have fresh herbs on hand as I don't seem to use them before they go bad, so either fresh or freeze dried is fine. Finely chopped if you use fresh.
Spices: ground black pepper, sea salt, garlic powder
Butter/olive oil
Apple cider vinegar
Parmesan cheese
And as always, garlic!
Preheat the oven to 375.
Cut the squash in half lengthwise, and put in a baking dish, seed side down. Fill up with water about halfway up the dish. Add a dash of apple cider vinegar. Cover with foil and put in oven for 45 minutes. After time is up, flip the squash over and cook seed side up for an additional 15 minutes, covered with foil. This will make the squash extra tender!
Once done, the squash should be easily pierced with a fork. Let cool for a few minutes. Scoop out the seeds with a spoon. Shred the squash away from the shell with a fork. This starts to peel the squash, and it looks like spaghetti...hence the name! Put the spaghetti to the side. Add butter/olive oil, and garlic to a skillet. Heat and let melt. Add the squash to the pan. Add herbs and spices and cook until mixed and thoroughly warmed throughout. Keep warm until ready to serve. Once ready to serve, add some freshly grated Parmesan cheese on top for a little flare. If you want to get fancy, you can use the squash "shells" to serve the spaghetti in!
Enjoy!
~The Nonconformist Cook
A small spaghetti squash (or a little larger depending on how many you're serving. I used one that was probably 1.5-2 lbs and that made 2 pretty healthy servings)
Herbs: "soft" herbs such as basil, parsley, chives, "Italian herbs." I usually don't have fresh herbs on hand as I don't seem to use them before they go bad, so either fresh or freeze dried is fine. Finely chopped if you use fresh.
Spices: ground black pepper, sea salt, garlic powder
Butter/olive oil
Apple cider vinegar
Parmesan cheese
And as always, garlic!
Preheat the oven to 375.
Cut the squash in half lengthwise, and put in a baking dish, seed side down. Fill up with water about halfway up the dish. Add a dash of apple cider vinegar. Cover with foil and put in oven for 45 minutes. After time is up, flip the squash over and cook seed side up for an additional 15 minutes, covered with foil. This will make the squash extra tender!
Once done, the squash should be easily pierced with a fork. Let cool for a few minutes. Scoop out the seeds with a spoon. Shred the squash away from the shell with a fork. This starts to peel the squash, and it looks like spaghetti...hence the name! Put the spaghetti to the side. Add butter/olive oil, and garlic to a skillet. Heat and let melt. Add the squash to the pan. Add herbs and spices and cook until mixed and thoroughly warmed throughout. Keep warm until ready to serve. Once ready to serve, add some freshly grated Parmesan cheese on top for a little flare. If you want to get fancy, you can use the squash "shells" to serve the spaghetti in!
Enjoy!
~The Nonconformist Cook
Sunday, May 2, 2010
Foil packet chicken
Get it ready, put it in the foil, and let the oven do the rest!
Foil squares (depending on how many chicken breasts you have.) Make them large enough to accommodate the chicken, and the veggies, and have enough room to make a packet.
Chicken breasts
Veggies: red potatoes, onion slices, chopped garlic cloves...or whatever else you care to add.
Spices: season chicken with garlic salt, onion powder, paprika, black pepper, dill weed, parsley.
Lemon
Olive oil
Preheat oven to 350.
Baste the foil squares with a little bit of olive oil. Add veggies. Add a few squeezes of lemon juice, and a bit of Worcestershire sauce. Put chicken on top. Add a few lemon slices on top for garnish, and top with a bit of parsley. Fold up the packets so they are sealed.
Put packets on a cookie sheet and put in the oven for 45 min. to an hour.
And BAM...HOT packets! =)
Plate and serve, and enjoy the yummy juices!
Enjoy!
~The Nonconformist Cook
Foil squares (depending on how many chicken breasts you have.) Make them large enough to accommodate the chicken, and the veggies, and have enough room to make a packet.
Chicken breasts
Veggies: red potatoes, onion slices, chopped garlic cloves...or whatever else you care to add.
Spices: season chicken with garlic salt, onion powder, paprika, black pepper, dill weed, parsley.
Lemon
Olive oil
Preheat oven to 350.
Baste the foil squares with a little bit of olive oil. Add veggies. Add a few squeezes of lemon juice, and a bit of Worcestershire sauce. Put chicken on top. Add a few lemon slices on top for garnish, and top with a bit of parsley. Fold up the packets so they are sealed.
Put packets on a cookie sheet and put in the oven for 45 min. to an hour.
And BAM...HOT packets! =)
Plate and serve, and enjoy the yummy juices!
Enjoy!
~The Nonconformist Cook
Wednesday, April 28, 2010
Second spaghetti
Wow! I guess it's been a while since I dazzled you with a new recipe. ;) Here's a quick spaghetti recipe you can throw together pretty easily.
1/2-1 package of spaghetti (I prefer organic wheat, but it's up to you!)
Meat:
2-4 spicy Italian sausages (or mild if you prefer)
1/2-1 lb of ground beef or turkey
Sauce:
1-2 15 oz cans of tomato sauce
1-2 6-8oz cans of tomato paste
1/2-1 diced white/yellow onion
A few diced garlic cloves
Spices:
Basil
Rosemary
Thyme
Sage
(OR a mix of "Italian herb seasoning)
Garlic powder
Garlic salt
Onion powder
Directions:
For the sauce, saute the onions, garlic, and sausage/meat. Cook until browned. Add spices and tomato sauce and simmer until bubbly.
Cook pasta and drain; add sauce. Top with some form of cheese (Parmesan, pecorino/romano, etc.)if you'd like.
Enjoy!
~The Nonconformist Cook
1/2-1 package of spaghetti (I prefer organic wheat, but it's up to you!)
Meat:
2-4 spicy Italian sausages (or mild if you prefer)
1/2-1 lb of ground beef or turkey
Sauce:
1-2 15 oz cans of tomato sauce
1-2 6-8oz cans of tomato paste
1/2-1 diced white/yellow onion
A few diced garlic cloves
Spices:
Basil
Rosemary
Thyme
Sage
(OR a mix of "Italian herb seasoning)
Garlic powder
Garlic salt
Onion powder
Directions:
For the sauce, saute the onions, garlic, and sausage/meat. Cook until browned. Add spices and tomato sauce and simmer until bubbly.
Cook pasta and drain; add sauce. Top with some form of cheese (Parmesan, pecorino/romano, etc.)if you'd like.
Enjoy!
~The Nonconformist Cook
Friday, March 19, 2010
Cuz you gotta have St. Paddy's Day dinner!
A few days late for St. Patrick's Day, but you can be Irish any day of the year with this lovely ... you guessed it ... crock pot corned beef and cabbage recipe!
Corned beef roast (2-4 lbs). If you can't find one, you can smother the roast in bay leaves (remember not to eat them!) and peppercorns.
Veggies, sliced:
Red potatoes (1/2 lb to 1 lb)
Celery (3-5 stalks)
Carrots (3-5 sticks)
Garlic (2-3 cloves)
Cabbage (1 half or whole green cabbage, cut into wedges; added last)
Throw the veggies into the crock pot and place the roast on top. Add liquid. 1/2 to 1bottle of Guinness, water, or broth of some sort can be used. Use enough to cover the veggies about half way; when everything starts cooking, it will provide liquid of its own.
Set on low for about 8 hours. If you are able, turn the roast every few hours. About an hour before the roast is done (when it's super tender!), add the cabbage. Cook until cabbage becomes slightly translucent.
Plate and serve! The roast and veggies should provide enough flavor, but if you want, you can make a sauce out of spicy Dijon mustard, prepared horseradish, and a little bit of mayo or sour cream!
Keep those Irish eyes a smilin'!
Enjoy!
~The Nonconformist Cook
Corned beef roast (2-4 lbs). If you can't find one, you can smother the roast in bay leaves (remember not to eat them!) and peppercorns.
Veggies, sliced:
Red potatoes (1/2 lb to 1 lb)
Celery (3-5 stalks)
Carrots (3-5 sticks)
Garlic (2-3 cloves)
Cabbage (1 half or whole green cabbage, cut into wedges; added last)
Throw the veggies into the crock pot and place the roast on top. Add liquid. 1/2 to 1bottle of Guinness, water, or broth of some sort can be used. Use enough to cover the veggies about half way; when everything starts cooking, it will provide liquid of its own.
Set on low for about 8 hours. If you are able, turn the roast every few hours. About an hour before the roast is done (when it's super tender!), add the cabbage. Cook until cabbage becomes slightly translucent.
Plate and serve! The roast and veggies should provide enough flavor, but if you want, you can make a sauce out of spicy Dijon mustard, prepared horseradish, and a little bit of mayo or sour cream!
Keep those Irish eyes a smilin'!
Enjoy!
~The Nonconformist Cook
Sunday, February 28, 2010
Cheesy Chicken Crock
I just made this up today. It was sort of an "I need to think about dinner, but don't want to think too much...what do I have on hand" recipe. And the cheesy chicken crock was born.
3-4 boneless, skinless chicken breasts
1 can cream of celery
1 can cream of chicken
1 can cheddar cheese soup
Some sort of liquid: 1/2 cup chicken broth, a beer, 1/2 glass of white wine, or water (I have discovered due to the cheese soup, the casserole tends to get thick and sticky).
A few cloves of garlic
Chopped celery...probably around 1/2 cup
1 cup uncooked rice
Spices: garlic salt, black pepper, cayenne pepper, paprika, onion powder
Put rice and chicken in the crock pot. Add spice. Mix soups in. Add garlic and celery.
Cook over low heat until chicken is tender and shreddable. (4-6 hours depending on how many chicken breasts, and if they are frozen or fresh to start with). Serve!
Enjoy!
~The Nonconformist Cook
3-4 boneless, skinless chicken breasts
1 can cream of celery
1 can cream of chicken
1 can cheddar cheese soup
Some sort of liquid: 1/2 cup chicken broth, a beer, 1/2 glass of white wine, or water (I have discovered due to the cheese soup, the casserole tends to get thick and sticky).
A few cloves of garlic
Chopped celery...probably around 1/2 cup
1 cup uncooked rice
Spices: garlic salt, black pepper, cayenne pepper, paprika, onion powder
Put rice and chicken in the crock pot. Add spice. Mix soups in. Add garlic and celery.
Cook over low heat until chicken is tender and shreddable. (4-6 hours depending on how many chicken breasts, and if they are frozen or fresh to start with). Serve!
Enjoy!
~The Nonconformist Cook
Wednesday, February 24, 2010
Whatcha Got stir fry
Stir frys are always easy to do and great to use up leftover veggies and meat. I always keep some "Asian" vegetables on hand as well. Open up your pantry, freezer, and look at "whatcha got."
Meat: chicken, pork, beef, (you could probably use shrimp too) cut into bite-sized cubes
Veggies: onion, carrot, celery, garlic, water chestnuts, bamboo shoots, baby sweet corn, bean sprouts, bell peppers, snap peas, broccoli, etc.
Chop onion and garlic-saute in a wok or large pan (over medium heat) until soft. Add meat. Saute until meat is browned. Add sauce: soy sauce, teriyaki sauce, stir fry sauce (whatever you have on hand). Fresh or ground ginger makes an excellent addition! Pour some over the mixture to coat. Once meat is almost done, throw in your veggies. Remember if you are using frozen veggies, those will instantly cool the mixture down. Keep over medium heat so the sauce starts bubbling, and making veggies soft.
To serve: make some rice (brown, Jasmine, white, etc.) or some sort of Asian noodles (Chow mein, egg noodles, etc). Serve meat/veggie stir-fry over rice or noodles.
Enjoy!
~The Nonconformist Cook
Meat: chicken, pork, beef, (you could probably use shrimp too) cut into bite-sized cubes
Veggies: onion, carrot, celery, garlic, water chestnuts, bamboo shoots, baby sweet corn, bean sprouts, bell peppers, snap peas, broccoli, etc.
Chop onion and garlic-saute in a wok or large pan (over medium heat) until soft. Add meat. Saute until meat is browned. Add sauce: soy sauce, teriyaki sauce, stir fry sauce (whatever you have on hand). Fresh or ground ginger makes an excellent addition! Pour some over the mixture to coat. Once meat is almost done, throw in your veggies. Remember if you are using frozen veggies, those will instantly cool the mixture down. Keep over medium heat so the sauce starts bubbling, and making veggies soft.
To serve: make some rice (brown, Jasmine, white, etc.) or some sort of Asian noodles (Chow mein, egg noodles, etc). Serve meat/veggie stir-fry over rice or noodles.
Enjoy!
~The Nonconformist Cook
Thursday, February 18, 2010
I don't do mornings casserole
For a simple throw-it-together breakfast, whether you're expecting family for breakfast, or know you'll be too hungover in the morning to make something, this is a casserole that is easy to make, and easy to modify, depending on your tastes.
Frozen hash browns (once again, amount depends on how many you're feeding)
Eggs - probably 6-12, depending on size of casserole
Veggies: mushrooms (I'm not a fan, but if you like 'em, add 'em!), chopped bell peppers, chopped onion...and whatever else you want!
Meat: cook some sausage, bacon, ham, or chorizo
Cheese: whatever type you like. Mix it in the mixture, or just throw it on top while it's cooking. Up to you.
Sauces: if you like it spicy, throw some Tabasco in...
Toppings: cheese, green onions, left over bacon bits or meat
Preheat oven to 350.
Layer a casserole dish with the hash browns (about half of the pan); mix veggies and cooked meat together, then pour egg, spices, sauces, cheese into the veggie/meat mixture. Mix well. Pour egg/veggie/meat/cheese mix over the hash browns. Add toppings.
The casserole is best if made the night before, but still good the morning of!
Put it into the oven for about 30 min to 1 hour (depends on how large a casserole you're making). It should be done when the top is golden and bubbly.
Let sit about 5-10 minutes after it's done, then serve.
Serving suggestions: salsa, more cheese, sour cream, green onions, avocado...whatever you desire!
Enjoy!!
~The Nonconformist Cook
Frozen hash browns (once again, amount depends on how many you're feeding)
Eggs - probably 6-12, depending on size of casserole
Veggies: mushrooms (I'm not a fan, but if you like 'em, add 'em!), chopped bell peppers, chopped onion...and whatever else you want!
Meat: cook some sausage, bacon, ham, or chorizo
Cheese: whatever type you like. Mix it in the mixture, or just throw it on top while it's cooking. Up to you.
Sauces: if you like it spicy, throw some Tabasco in...
Toppings: cheese, green onions, left over bacon bits or meat
Preheat oven to 350.
Layer a casserole dish with the hash browns (about half of the pan); mix veggies and cooked meat together, then pour egg, spices, sauces, cheese into the veggie/meat mixture. Mix well. Pour egg/veggie/meat/cheese mix over the hash browns. Add toppings.
The casserole is best if made the night before, but still good the morning of!
Put it into the oven for about 30 min to 1 hour (depends on how large a casserole you're making). It should be done when the top is golden and bubbly.
Let sit about 5-10 minutes after it's done, then serve.
Serving suggestions: salsa, more cheese, sour cream, green onions, avocado...whatever you desire!
Enjoy!!
~The Nonconformist Cook
Cooking Consultant
You've heard of party planners, event coordinators, personal assistants, but what about a cooking consultant? Since the point of this blog is to help those that might be um....cooking challenged, or simply out of ideas...I want to help! If you want to, post an idea, or email me, with some ingredients that you love, but can't seem to make a recipe with. Or, new ideas for an already existing recipe. I love to create, so bring 'em on!! Some of the good ones might get made by me, or even posted. =)
Thanks for the inspiration, Katrina!
Happy Cooking and Creating!
~The Nonconformist Cook
Thanks for the inspiration, Katrina!
Happy Cooking and Creating!
~The Nonconformist Cook
Wednesday, February 17, 2010
Crocked Pot Shredded Pork Yumminess
I am a big fan of "le crock pot" if you can't tell. It's just so easy to use! This little concoction has been made for home consumption, potlucks, parties, etc. Super easy!
Pork roast (I prefer boneless sirloin, but I hear the "butt" cut is good too. hehe)- between 2-4 lbs. depending on how many you are feeding.
Sauerkraut - at least half of a quart jar (depending on the size of the roast), drained from the juice
1 whole white or yellow onion, sliced
3-4 cloves of garlic, chopped (I'm a HUGE fan of garlic...I'm sure you've noticed, and it's good for your heart!)
About 1/4 cup apple cider vinegar (adds tang and tenderizes the meat)
Few shakes of worchestire sauce
About a TBLS of celery seed (you can use fresh chopped celery too)
Rub the roast with: garlic powder, onion powder, black pepper
1/2-1 can of beer...doesn't really matter what kind
Throw all ingredients into the crockpot. On low, for 7-8 hours. Turn roast over halfway through if possible. Meat will be done when it shreds easily with a fork.
After shredding pork roast, let cook a little longer to let the juices and spices fuse together.
I like to serve the pork on a nice hoagie bun or roll. I like to add a bit of hot sauce and some shredded cheese on top. But, no extra sauces are necessary; the pork speaks for itself. Serve however you want!
Relax, and enjoy the "mmmmmm's" from your prime culinary target.
Enjoy!
~The Nonconformist Cook
Pork roast (I prefer boneless sirloin, but I hear the "butt" cut is good too. hehe)- between 2-4 lbs. depending on how many you are feeding.
Sauerkraut - at least half of a quart jar (depending on the size of the roast), drained from the juice
1 whole white or yellow onion, sliced
3-4 cloves of garlic, chopped (I'm a HUGE fan of garlic...I'm sure you've noticed, and it's good for your heart!)
About 1/4 cup apple cider vinegar (adds tang and tenderizes the meat)
Few shakes of worchestire sauce
About a TBLS of celery seed (you can use fresh chopped celery too)
Rub the roast with: garlic powder, onion powder, black pepper
1/2-1 can of beer...doesn't really matter what kind
Throw all ingredients into the crockpot. On low, for 7-8 hours. Turn roast over halfway through if possible. Meat will be done when it shreds easily with a fork.
After shredding pork roast, let cook a little longer to let the juices and spices fuse together.
I like to serve the pork on a nice hoagie bun or roll. I like to add a bit of hot sauce and some shredded cheese on top. But, no extra sauces are necessary; the pork speaks for itself. Serve however you want!
Relax, and enjoy the "mmmmmm's" from your prime culinary target.
Enjoy!
~The Nonconformist Cook
Saturday, February 13, 2010
supercalifragilisticexpialidocious
Yeah, this isn't a recipe. I just felt like writing something! I was going to write about more of the purpose of this blog.
It is serving as storage space for me! I never write down my recipes, and they usually turn out about the same, but sometimes I add different ingredients.
I still do have my favorite family recipes - not sure if I will reveal those. Family secrets and whatnot!
I am excited about this blog! I keep thinking of new things to post on it.
I also wanted to share a list of common ingredients/staples in my kitchen. Between them, you can usually find something to toss into a pot together and get something good!
What's in Julie's pantry/fridge/freezer?
Meat: ground beef, ground turkey, sausage, bacon, pork roast or chops, chicken breasts, salmon, sometimes a roast or two, and when times are good, a good cut of steak!
Pasta: all kinds. Wheat, quinoi (type of grain), rice, traditional, Penne, spaghetti, rotelli, elbow macaroni, chow mein noodles, etc.
Canned goods: beans, tomato sauces/pastes, enchilada sauces, canned jalapenos, canned green chilies, broths (chicken, beef, veggie), cream of something (chicken, celery, etc.), soups, canned water chestnuts, bamboo shoots
Dried beans: lentils, kidney beans, pinto beans, etc.
Canned meats: chicken, tuna
Veggies, fresh: potatoes, red potatoes, onions, celery, bell peppers, garlic, salad fixings, tomato, avocado
Frozen veggies: corn, green beans, mixed veggies, asparagus, broccoli, peas/carrots, spinach
Frozen side ideas: sweet potato fries, tater tots, crinkle fries, fish sticks, chicken nuggets
Spices: This category could go on and on. I am a SPICE freak! My main staples are: garlic powder, garlic salt, onion powder, dehydrated onions, paprika, cumin, chili powder, cayenne pepper, crushed red pepper flakes, celery salt, sea salt, Kosher salt, curry, basil, sage, rosemary, thyme, peppercorns, parsley, chives, cilantro, lemon pepper, and multiple seasoned salts.
Sauces/condiments: mayonnaise, mustards, A1, Worcestershire sauce, Tabasco Sauce, Liquid Smoke, apple cider Vinegar, white vinegar, red wine vinegar, balsamic vinegar, malt vinegar, oils, horseradish sauce, pickles, jalapenos, pepperchinis, sour kraut, Sriracha sauce, buffalo wing sauce, salad dressings, and multiple other sauces!
Dry goods: flour, bread crumbs, sugar, brown sugar, powdered sugar, baking mix
In the fridge: milk, eggs, butter, multiple cheeses
I guess that about covers it...it depends on the day what I have in my kitchen, but I really try to keep the staples covered. One thing you may notice is a lack of seafood. I eat fish...nothing else water bound really.
I always find these ingredients helpful. I'm sure there are some I forgot!
Happy kitchen stocking!
~the Nonconformist Cook
It is serving as storage space for me! I never write down my recipes, and they usually turn out about the same, but sometimes I add different ingredients.
I still do have my favorite family recipes - not sure if I will reveal those. Family secrets and whatnot!
I am excited about this blog! I keep thinking of new things to post on it.
I also wanted to share a list of common ingredients/staples in my kitchen. Between them, you can usually find something to toss into a pot together and get something good!
What's in Julie's pantry/fridge/freezer?
Meat: ground beef, ground turkey, sausage, bacon, pork roast or chops, chicken breasts, salmon, sometimes a roast or two, and when times are good, a good cut of steak!
Pasta: all kinds. Wheat, quinoi (type of grain), rice, traditional, Penne, spaghetti, rotelli, elbow macaroni, chow mein noodles, etc.
Canned goods: beans, tomato sauces/pastes, enchilada sauces, canned jalapenos, canned green chilies, broths (chicken, beef, veggie), cream of something (chicken, celery, etc.), soups, canned water chestnuts, bamboo shoots
Dried beans: lentils, kidney beans, pinto beans, etc.
Canned meats: chicken, tuna
Veggies, fresh: potatoes, red potatoes, onions, celery, bell peppers, garlic, salad fixings, tomato, avocado
Frozen veggies: corn, green beans, mixed veggies, asparagus, broccoli, peas/carrots, spinach
Frozen side ideas: sweet potato fries, tater tots, crinkle fries, fish sticks, chicken nuggets
Spices: This category could go on and on. I am a SPICE freak! My main staples are: garlic powder, garlic salt, onion powder, dehydrated onions, paprika, cumin, chili powder, cayenne pepper, crushed red pepper flakes, celery salt, sea salt, Kosher salt, curry, basil, sage, rosemary, thyme, peppercorns, parsley, chives, cilantro, lemon pepper, and multiple seasoned salts.
Sauces/condiments: mayonnaise, mustards, A1, Worcestershire sauce, Tabasco Sauce, Liquid Smoke, apple cider Vinegar, white vinegar, red wine vinegar, balsamic vinegar, malt vinegar, oils, horseradish sauce, pickles, jalapenos, pepperchinis, sour kraut, Sriracha sauce, buffalo wing sauce, salad dressings, and multiple other sauces!
Dry goods: flour, bread crumbs, sugar, brown sugar, powdered sugar, baking mix
In the fridge: milk, eggs, butter, multiple cheeses
I guess that about covers it...it depends on the day what I have in my kitchen, but I really try to keep the staples covered. One thing you may notice is a lack of seafood. I eat fish...nothing else water bound really.
I always find these ingredients helpful. I'm sure there are some I forgot!
Happy kitchen stocking!
~the Nonconformist Cook
Upsidedown Casserole - kid friendly
Looking for an easy throw-it together meal and the kiddos are running around like loonies in a bin? Here's an easy to make and cheap recipe to try. Once again, tailor it to your tastes, or your little ankle-biters. Adults like it too!
canola oil
sliced onion
1⁄2 - 1 lb ground turkey or beef
1 10.5-oz can tomato puree
Worcestershire sauce
Spices: always a staple in my recipes: garlic powder, onion powder, garlic salt
1 can refrigerator biscuits (you know the ones that pop open and scare the crap out of you?)
Preheat the oven to 350°F. Heat the oil in a medium-size skillet over medium heat. Add the onion and cook, stirring, until it is soft and golden, 2 to 3 minutes. Add the meat and spices and cook, stirring and breaking it up, until browned. Pour in the tomato puree, add a dash or two of Worcestershire sauce, and stir well. Scrape the contents of the skillet into a casserole dish. Place the refrigerator biscuits side by side over the top of the meat mixture. Bake for 10 to 15 minutes, until the biscuits are browned. To serve, put a serving dish on top of the casserole and invert it, so that the biscuits are on the bottom.
Easy to do, kids love it, and it's always good for leftovers.
Enjoy!
~The Nonconformist Cook
canola oil
sliced onion
1⁄2 - 1 lb ground turkey or beef
1 10.5-oz can tomato puree
Worcestershire sauce
Spices: always a staple in my recipes: garlic powder, onion powder, garlic salt
1 can refrigerator biscuits (you know the ones that pop open and scare the crap out of you?)
Preheat the oven to 350°F. Heat the oil in a medium-size skillet over medium heat. Add the onion and cook, stirring, until it is soft and golden, 2 to 3 minutes. Add the meat and spices and cook, stirring and breaking it up, until browned. Pour in the tomato puree, add a dash or two of Worcestershire sauce, and stir well. Scrape the contents of the skillet into a casserole dish. Place the refrigerator biscuits side by side over the top of the meat mixture. Bake for 10 to 15 minutes, until the biscuits are browned. To serve, put a serving dish on top of the casserole and invert it, so that the biscuits are on the bottom.
Easy to do, kids love it, and it's always good for leftovers.
Enjoy!
~The Nonconformist Cook
Friday, February 12, 2010
That's a SPICY Italian sausage linguini!
This was an experiment turned excellent! I wanted pasta, but wasn't sure what to make. I didn't want the usual butter/olive oil, Alfredo, or tomato sauce, and I also didn't just want pasta, I wanted some meat! I looked in my freezer, fridge and pantry and this is what it led to!
Spicy Italian sausage (take out of casing and chop it up into bite sized pieces)
Linguini (I used spinach/chive linguini from Trader Joes, but really any type will work)
Olive oil
Sun-dried tomatoes
2-4 garlic cloves, chopped
Crushed red pepper flakes (oh yeah, bring on the spice!)
Pecorino-Romano (a little tangier) or Parmesan cheese, for topping if desired
Saute the sausage in olive oil and add the garlic and sun-dried tomatoes. Sprinkle some crushed red pepper flakes on so they can release their spice!
Cook pasta per instructions; drain
Put cooked pasta in with the sausage and toss to coat. Serve with cheese on top and maybe some garlic bread on the side.
Presto! You have a great tasting meal with a little kick to it!
Enjoy!
~The Nonconformist Cook
Spicy Italian sausage (take out of casing and chop it up into bite sized pieces)
Linguini (I used spinach/chive linguini from Trader Joes, but really any type will work)
Olive oil
Sun-dried tomatoes
2-4 garlic cloves, chopped
Crushed red pepper flakes (oh yeah, bring on the spice!)
Pecorino-Romano (a little tangier) or Parmesan cheese, for topping if desired
Saute the sausage in olive oil and add the garlic and sun-dried tomatoes. Sprinkle some crushed red pepper flakes on so they can release their spice!
Cook pasta per instructions; drain
Put cooked pasta in with the sausage and toss to coat. Serve with cheese on top and maybe some garlic bread on the side.
Presto! You have a great tasting meal with a little kick to it!
Enjoy!
~The Nonconformist Cook
Green chili chicken something rather
This is a great recipe for a cold day, and when you don't really feel like "cooking." I call this crockpottin' it! You throw it in, and the crock pot does it for you. This is handy for someone that doesn't have a lot of time, or perhaps a single parent. It's cheap and easy to make, plus, it freezes great!
Depending on the size of your brood:
3-4 skinless chicken breasts, or more! (Pork can also be substituted; that would be either a pork roast or pork chops)
Onion - 1/2 or 1 whole one depending on your taste
3-4 cloves of garlic, chopped
Green Chili enchilada sauce
4 - 8oz of diced green chilies (spicy or mild)
4 - 8oz of jalapenos with the juice (for the daring!)
Spices: cumin, paprika, garlic powder, garlic salt, onion powder, chili powder
Toss all of the above into the crock pot. Can be put on low for all day cooking, or high for 4-6 hours. If you don't have a crock pot, you can use a dutch oven or a deep sauce pan. Cook over low-medium heat for 3-4 hours. The meat should be shred easily and be very moist when it is done. It almost melts in your mouth!
If you want more of a soup/chili, add a little corn starch to thicken the sauce. Add cut up corn tortilla strips (brush with oil and fry or bake if you want them more crispy), and serve on top. Cheese and sour cream make an excellent addition. If you want more of a taco or burrito, leave as is and you can use the mixture for stuffing and a sauce to serve over.
This recipe can be mild or spicy, depending on your taste. I prefer spicy, so I make it on the spicier side.
Mouth watering yet?
Enjoy!
~The Nonconformist Cook
Depending on the size of your brood:
3-4 skinless chicken breasts, or more! (Pork can also be substituted; that would be either a pork roast or pork chops)
Onion - 1/2 or 1 whole one depending on your taste
3-4 cloves of garlic, chopped
Green Chili enchilada sauce
4 - 8oz of diced green chilies (spicy or mild)
4 - 8oz of jalapenos with the juice (for the daring!)
Spices: cumin, paprika, garlic powder, garlic salt, onion powder, chili powder
Toss all of the above into the crock pot. Can be put on low for all day cooking, or high for 4-6 hours. If you don't have a crock pot, you can use a dutch oven or a deep sauce pan. Cook over low-medium heat for 3-4 hours. The meat should be shred easily and be very moist when it is done. It almost melts in your mouth!
If you want more of a soup/chili, add a little corn starch to thicken the sauce. Add cut up corn tortilla strips (brush with oil and fry or bake if you want them more crispy), and serve on top. Cheese and sour cream make an excellent addition. If you want more of a taco or burrito, leave as is and you can use the mixture for stuffing and a sauce to serve over.
This recipe can be mild or spicy, depending on your taste. I prefer spicy, so I make it on the spicier side.
Mouth watering yet?
Enjoy!
~The Nonconformist Cook
What's this all about?
Hello!
Welcome to my new blog, and hopefully a new hobby! You might be wondering what the title of my blog means? Or not. Either way, I'm explaining it.
Nonconformist (adj): One who does not conform to, or refuses to be bound by, accepted beliefs, customs, or practices.
How does this apply to cooking? Well, it's my personal way of saying who needs measuring devices?! Who needs to follow directions all the time? Maybe I'm too impatient (hence why I'm probably a better cook than a baker!) and I've always cooked by using the pinch of this, dab of that, shake of this, suited to my tastes method of cooking. Granted, some recipes are more specific and require the use of measuring spoons and cups, but sometimes, you just have to believe in yourself, and your tongue! I'm not a by the cookbook type of chef; I use cookbooks as inspiration and idea sparkers. Once I get the basics of what goes into a certain recipe, I'm off like a prom dress. LOL.
So, I thought I would combine my two favorite hobbies: cooking and writing. Who knows where this blog may lead, but this is a start! I hope you check back in now and again to see what new "recipes" I've posted.
Enjoy and remember: damn measuring devices! No need to conform!
Until next time,
The Nonconformist Cook
Welcome to my new blog, and hopefully a new hobby! You might be wondering what the title of my blog means? Or not. Either way, I'm explaining it.
Nonconformist (adj): One who does not conform to, or refuses to be bound by, accepted beliefs, customs, or practices.
How does this apply to cooking? Well, it's my personal way of saying who needs measuring devices?! Who needs to follow directions all the time? Maybe I'm too impatient (hence why I'm probably a better cook than a baker!) and I've always cooked by using the pinch of this, dab of that, shake of this, suited to my tastes method of cooking. Granted, some recipes are more specific and require the use of measuring spoons and cups, but sometimes, you just have to believe in yourself, and your tongue! I'm not a by the cookbook type of chef; I use cookbooks as inspiration and idea sparkers. Once I get the basics of what goes into a certain recipe, I'm off like a prom dress. LOL.
So, I thought I would combine my two favorite hobbies: cooking and writing. Who knows where this blog may lead, but this is a start! I hope you check back in now and again to see what new "recipes" I've posted.
Enjoy and remember: damn measuring devices! No need to conform!
Until next time,
The Nonconformist Cook
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