Food for Thought

I love food and old things so I decided to have two "theme" days to pay tribute to two of my many loves.  From now on Fridays will be "Food for Thought Fridays".  So here it goes...

Mels Kitchen Cafe Romaine Salad.  Very Yummy.  A couple of recommendations...1: use her spiced pecans recipe, I'd never had spiced pecans before and I was missing out.  These are also great for a snack. 2: I didn't love the dressing. I felt like it was very oniony.  It is worth trying but I put poppyseed dressing on it the next day and it tastes a lot better.  A raspberry dressing would be good too. 3:  If you like a light onion taste cut the red onions in half.

Cookin' Canucks White Chocolate Brownie was a fun dessert to make and varied from my mostly chocolate based desserts.  It tasted a lot like Applebee's "Blondie".  It was a little dry the next day so I recommend making it when the whole plate can be consumed at a party or when you are feeling lonely.  

Next weeks addition will be "Thrifty Thursdays".  I've been finding way to awesome of junk to not share it with you.  For now you can enjoy my newly found Sugar Shaker about to be attacked by a giant baby.  

Pizza

To end our week with The Pioneer Woman I wanted to focus on her awesome pizzas.  Easy to cook but look so professional in the end you feel like you've earned the title of Awesome.  

Veggie Pizza

Caramelized Onion & Prosciutto

Pizza Crust 

Hope you've enjoyed the week with Ree. 

Pasta

Pasta with Tomato Cream Sauce

Baked Lemon Pasta

Farfalle with Zucchini

From The Pioneer Woman

Salad

Layered Salad

From The Pioneer Woman

Fresh Dip

Fresh Corn and Avocado

From The Pioneer Woman

mmm...

I get really nervous when I invite people over for dinner.  I have a little bit of anxiety all day worrying if the food is going to turn out or not.  We had some friends over last week and thankfully the meal turning out great!  I made sweet pork chimichangas.  Her is the yummy recipe that my mom put together:

What you'll need:

3-5 lbs Pork Roast

16oz Chunky Salsa

1 Can Dr. Pepper

2 Cups Brown Sugar

Shredded Lettuce

Sour Cream

Tomatoes (diced)

1 can Green Chile Sauce

Flour Tortillas

(The amount of the above 5 ingredients depends on how many you want to serve)

How to make it:

1. Place Pork in Crock Pot with water and cook for 4 hours on high.

2. Blend Salsa and Brown Sugar in Blender.  Slowly stir in Dr Pepper (***Don't blend Dr. Pepper with salsa and brown sugar because you will have an explosion).

3. After pork has cooked for 4 hours drain water and cut up pork in smaller chunks.  Add Dr. Pepper mixture to crock pot and cook for 4 more hours on low.

4.  Check meat the last two hours to see how it is cooking.  It might need to be turned up to high heat depending on your crock-pot.

5.  Shred meat the last 30 minutes so the meat can soak up some more flavor.

6.  When meat is cooked, heat oil (about 1/4 inch deep) in skillet.  I test the heat by putting a little piece of tortilla in the oil.  If the oil starts boiling when you drop it the skillet it is ready to go.

7.  While oil is heating place desired amount of pork onto tortilla and wrap it up like a burrito.

8.  Place burrito into hot oil.  Let cook until it crisps up a little bit and then flip over.  Cook until that side crisps up too.

9.  Remove burrito using tongs and cook rest of the burritos in the same manner.

10.  Garnish with lettuce, tomatoes, sour cream, and green chili sauce.

11.  And now for my favorite part!  Eat!