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

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

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

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

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

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

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