This is my all-time most popular post! It has been reblogged, shared, and pinned on Pinterest over 2,000 times. Pretty cool. Happy Easter!
Most people feel that using a piping bag for any reason is too much work, too fussy, or too difficult. You might look at a recipe that calls for piping something like meringue or icing and decide to simply skip it. Making something like these chick deviled eggs looks like it took a ton of time and effort. Not so! This is the coolest gadget ever: It’s called the Squeeze It Decorator. It’s a plastic squeeze container that comes with different decorating tips that screw on. It’s so easy to use that I am piping like a mad woman. I promise I am not being paid by Tupperware or anyone else to blog about this thing. You fill the container with your filling, slap on the tip and squeeze. These chicks took me less than two minutes to pipe. If I had used a spoon and tried to fill them and make them look nice it would have taken me at least 10 or 15 minutes. All the pieces go in the dishwasher and then store inside the gadget itself. What will they think of next!?
- 10 hard-boiled eggs, peeled
- 3 T. mayonnaise
- 1/2 t. yellow mustard, I used French’s
- 1/2 t/ mustard powder
- 1 pinch, garlic powder
- 2 t. lemon juice
- 1/2 t. salt
- carrot and chive garnish
Cut the eggs through the equator to make round cups instead of oblong. Carefully scoop out the yolks. Place the yolks and all other ingredients in a food processor and process until smooth. You may need to add a few drops of water if the mixture seems too thick. Place the yolk mixture in a piping bag or Squeeze It Decorator :) fitted with a star tip. Pipe the mixture in a spiral into each white cup. Garnish with carrot beaks and chive eyes. I used a toothpick to insert the eyes more easily. Chill.
Pie is one of my favorite things to make, possibly because it’s my husband’s and my son’s favorite dessert. Today happens to be Pi day, so what better reason to make a pie? Here is a list of my favorites:
Freeform Apple Pie. Baked on a baking sheet, rustic, and simple.
Pink Grapefruit Meringue Pie. Unusual, surprising, and delicious.
Mini Cherry Streusel Pies: Dainty, tart, and adorable.
Classic Pumpkin Pie: Made from a real pumpkin. Worth the extra effort? Not really, but fun to brag about.
Apple Hand Pies: Quick, easy, dessert for four in 20 minutes.
Mini Raspberry Pies: Perfect for a brunch or tea party.
Light Chicken Pot Pies: Savory and packed with veggies.
This is one of those dishes that elevates what we think of Mexican food to another level. My kids idea of Mexican food is usually a plain cheese quesadilla. I can sometimes get them to eat black beans, and one of them loves to make his own guacamole. Overall it’s a pretty Americanized version of Mexican food around here. That being said, we love the snacky street tacos we can get almost anywhere in Portland served out of little food trucks. I wanted to try to recreate that succulent, spiced, and addictive pork they serve. I started searching online and found a recipe from Bon Appetit. I altered it quite a bit to suit our taste, and the results were fabulous. Sweet, spicy, tender, and perfect for topping with whatever you like.
- 6 large dried ancho or pasilla peppers (they are very similar, but anchos are a little sweeter, both are mild)
- 2 1/2 T. sugar
- zest and juice of 1 lime
- 4-5 lb. pork shoulder, butterflied to lay flat
- 2 t. coarse salt
- 2 T. canola oil
- 1 large onion, sliced
- 5 cloves garlic. minced
- 2 bay leaves
- 2 tsp. dried oregano
- 2 tsp. ground coriander
- 4 tsp. ground cumin
- 1/2 tsp. ground allspice
- 1 bottle Negro Modelo or other dark beer
Heat a few cups of water to boiling. Use scissors to cut out the ribs and seeds inside the chilies. Put the chilies in a bowl and cover them with the boiling water. Soak for thirty minutes, or until tender. Reserve the liquid. Place the chilies in a blender with the sugar, lime juice and zest. Add enough soaking liquid to make a smooth paste. Start with about 3/4 C. Add more liquid to thin if you need to. It should be the consistency of pesto. Meanwhile, butterfly the pork shoulder so that it lays flat and has a relatively consistent thickness. Sprinkle it all over with the salt. Heat a large Dutch oven over medium-high heat with the canola oil. Brown the pork on all sides, about four minutes per side for a nice brown crust. Remove the pork to a plate. Heat the oven to 350 degrees. Add the onion, garlic, and herbs and spices to the pork drippings in the Dutch oven. Brown for one minute. Add the beer and scrape all the brown bits from the bottom of the pan. Put the pork back into the Dutch oven and pour the chili mixture over it. Spread the chili mixture all over the pork. Place the lid on the pot and put the while thing in the oven. Braise for 2 1/2 to 3 hours, basting with the juices every 30 or 40 minutes. You can serve the pork as-is with some pan juices poured over it, or you can shred it for tacos and top it with crunchy radishes and cool, shredded cabbage.
Posted in Gluten Free, Uncategorized
Tagged ancho chili braised pork, ancho chilies, braised pork shoulder, chili sauce, easy, mexican food, pasilla pepper, pork tacos, slow cooked, street tacos