Try-It Tuesday Cloud Bread 

If you are on Pinterest you have seen cloud bread. You have been curious about cloud bread. If you haven’t well let me tell you about cloud bread. Haha! I found this link Cloud Bread and decided that I should try it for something a little different than my normal 3 hour bread baking weekend ritual. It seemed like an easy enough task. 


I had all the ingredients ready to go! 

The one thing I didn’t do was pull out the hand mixer and well my results will tell you that I shouldn’t have been lazy! 


I think I did those egg whites some justice with my elbow grease though. Haha! Stuck them in the oven and well magic happened. 


They actually looked the way I thought they kind of should. They aren’t quite as fluffy as I was hoping hence I needed the hand mixer. 


But upon escape from the oven and a proper cooling phase I was very happy with the taste and thus I will definitely be trying this recipe again! I wish I could describe it properly it tastes like bread just a super light version. Nothing heavy about it at all. These didn’t last long in my house at all. 

Thanks Becca for an amazing recipe! 

Are you guys actually trying these things you find on Pinterest? May change these posts to “nailed it” type posts in the future. 

Until next time mangia my loves, 

Advertisements

Try It Tuesday Pork Edition 

We are a pork household. We love pork and all enjoy cooking it as well. Our smoker has seen better days so I had to try my hand at fixing a pork butt in the oven. 


That is how it turned out. A 7 pound butt cooked for 5 hours at 200 degrees covered in tin foil and then for 2 hours at 350 with the foil removed. I covered it with some homemade rub. The seasoning was excellent. We honestly missed a little bit of the smoky flavor that we get when we do a traditional butt in our smoker but overall excellent flavor and this just proves that you can cook a piece of meat as long as you have some heat and the time. 

My husband then made these amazing pulled pork sandwiches. 


Layer pork, BBQ sauce, a fried egg and some pimento cheese. Trust me the flavor is out of this world! 

Mangia! 

Becky 

Brisket Business 

Brisket is one of those things that a lot of people are a little shy of making. I know sometimes meat that has to cook a long time concerns me. But luckily my man has taught me all the glorious things that slow cooked meat can be lol! So I thought I would take on a brisket but I wanted a new recipe to entice the whole family. 


I turned to my trusty All Recipes website and I found this one Simply the Easiest Brisket

Yes it has a can of beer in it and it was really good. The whole family enjoyed it. It was very easy and very tasty. Give it a try. 

Love 

Becky 

Miso Cauliflower Dreams

So I have been dreaming about the miso cauliflower since eating at Virago. You can find my post reviewing the restaurant here

I began searching the Internet for a miso cauliflower recipe. It was a quick search. I found a great recipe here. I’m actually excited to search this blog for even more exciting recipes. The main ingredient is miso paste. I did not realize that this ingredient would be so hard to find. Anyway thank goodness for Amazon. 



I made a few minor adjustments based on the other ingredients I had on hand. And well it worked! My man doesn’t necessarily like veggies and when I told him what I was making he said have fun with that lol! However when I brought him the finished product to taste he kinda really loved it. I loved it too and I’m excited to try some other recipes with the miso paste. So I hope you look forward to hearing more from me! It wasn’t quite as good with as Virago’s but I’m going to keep trying. Until next time my dears! Mangia! 

Love 

Becky 

Ribs on Demand

My amazing boyfriend cooks for me, he cooks for me all the time and pretty much anything I ask for. One of my absolute favorite foods is Ribs and well my guy loves BBQ more than he loves some of his family members, so I picked his brain and am bringing you his many years of trial and error…minus the error.

The first thing you should know is that you DON’T have to have a fancy smoker like he does in order to cook tender BBQ. People claim you need hickory smoke, or coals, or other items to have “real” BBQ, but a source of heat is a source of heat! You can set your oven to 230 degrees (Fahrenheit) and those ribs won’t be any the wiser. When cooking in the oven, you will lose some of the smokey taste, but a good dry rub and sauce will make up for it nicely. We have a pretty decent collection of rubs and one of those is my man’s personal recipe!

IMG_0956

So you now have a rack of ribs and a source of heat. The preferred method of slow-cooking ribs is to use a tested competition technique called the 3-2-1 method. You won’t need a scale, a meat thermometer, or any special tools. All you need is a clock. This method is foolproof and will perfectly prepare your ribs regardless of their size or type.
First off is the number 3. Sprinkle your favorite dry rub on your ribs. If you don’t have one, think paprika, allspice, brown sugar, season salt, basil, whatever flavors you like. Place the ribs in your oven (Or smoker) and cook bone side down for 3 hours on 230. This will cook the ribs and start to tenderize them.
IMG_0960
For step 2, you will remove the ribs and place them bone side up in aluminum foil. Here’s another chance to add flavor. You can add beer, apple juice, seasonings, anything you like. With the bones facing up, they will form a bowl shape and will hold whatever liquid you add. I put a few pats of butter on the ribs and a splash of cider vinegar. For this second step of the process, we will tightly enclose the ribs in the foil and return to the heat for 2 more hours. The tighter you wrapped the foil, the better the ribs will “Steam” in this step. Our fibers are starting to break down and reach that “Fall off the bone” state.
image4(1)
image5(1)
image6Lastly, you will remove the ribs, open the foil (Careful of that steam) and flip the ribs again. You’ll want them bone side down again for the last coating of dry rub, but be careful – they are so tender at this point, they might break on you! Use tongs and a spatula to turn them and if you used enough foil in step 2, you can “roll” them over to a new spot in the foil without having to flip the ribs in place. Make sure they have a good coating of dry rub on them and return them to the heat for one more hour. Being exposed to the heat, we can baste on some BBQ sauce and form a sticky shell on the outside of the ribs.
image7
That’s it! No checking the internal temp of the meat or adjusting heat levels – think of all you can get done around the house in 6 hours while your dinner is cooking. When your guests taste these ribs, they’ll consider you an instant authority on ribs, and I wish I could show you a pic of us enjoying them but ribs have been one of my favorite foods since I was a little girl so well they don’t last very long when we make them, it will be the same at your house too! Remember, the ability of this method to be tailored to each taste with custom rubs, sauces, and other personal additions means you will not only have a recipe to share, but an easy to remember method as well! So next time you want something super fun and different but oh so American (Memorial Day is coming up!), let’s think of 3-2-1.
Mangia,
Becky

Faking it!

Sometimes I feel like a giant fake. When I’m at the gym, I don’t know what I’m doing. I’m really just hoping I don’t fall off the treadmill and make a fool of myself. When I cook, I do my own thing, I don’t know all the tricks and the right words but I do enjoy it, so I guess that’s what matters.

Now as a 34 year old woman, I have been cooking for quite some time, but I am also very blessed with a boyfriend who has an awesome mother, who brings us yummy homemade food! It’s nice to have that homemade cooking sometimes even if you didn’t make it! This week, Mom brought us some spaghetti sauce. Now I adore spaghetti it’s one of my very favorite foods. But I am trying so hard to get healthy so I have been trying to stay away from pasta, or at least limiting it. Now I couldn’t possibly not eat the sauce and well I found a solution: Fake it!

I went and bought this little contraption called a veggetti. And I made pasta out of zucchini! Check it out! image1

I thought it worked wonderfully. It was super simple. Just push and twist the zucchini through the side that you want either thin or thick. You can see in the bottom of bowl the final little bit that was leftover from the veggetti. I thought it was a very small amount and wasn’t worried about waste.

There a couple of different ways to make your “fake” sketti. I chose to saute man with some extra virgin olive oil and garlic.

image2

When you put the zucchini in the pan, you can kind of separate your noodles. It’s so cool!

image3

I had the sauce from Mom so I added that to the pan to heat it up with the “noodles”. But you can add the sauce after or however you prefer. I’m looking forward to trying some different recipes and sauces with this special tool and getting a lot more veggies into my diet this way.

image4

Yummy!!! Pasta! Or well Faking it! 🙂 And check this out, yes you can really get the feeling of pasta, there is a twirl! Now the flavor was zucchini, but the consistency was similar enough to pasta that it was a trick to my system. Oh and I was super full after eating this bowl of food and didn’t even feel guilty about it. It was mostly veggies and some meat. The pasta which would have made this size of bowl so very unhealthy were not there. I am really excited about finding this new kitchen toy, I mean tool. 🙂

image5 (3)

Until next time Familia,

Mangia!

Where there’s smoke, there’s Pork!

image4 (2)

Not many women can look at their husband/boyfriend and say “I want some BBQ” and have him respond with a smile, “I’ll fire up the smoker.” Well this girl is that lucky!! And I am definitely appreciative. My amazing boyfriend will cook, grill or smoke just about anything I ask him to. So this weekend, I asked him for pulled pork BBQ. As he takes care of the meat, I try to make sure that I take care of the sides and extras for our meal. I wanted to try something different so I took a suggestion from one of my fave blogs  Cooking for Keeps http://www.cookingforkeeps.com/2015/03/16/slow-cooker-bourbon-brown-sugar-pulled-chicken-sandwiches-with-bacon-and-brussels-sprout-corn-slaw/and made my own twist to her Corn Slaw. Neither of my boys are big fans of slaw but if it includes BBQ sauce and pork they are usually up for it. So this is what I came up with. I was quite pleased with how it turned out and I think the boys were as well. I’m going to keep working with this recipe.

image5 (2)

On another note, the BBQ sauces were both a first try for me, and I have to say I enjoyed Cattlemen’s. Both of the sauces pictured here were included with our meal and we all enjoyed them. Will definitely be trying them again. I used the Gold Sauce with my slaw and then used the regular sauce on top of the whole sandwich. So so good!

We served our pulled pork on wheat buns topped with cole slaw and some extra sauce. For sides we had baked beans and mashed potatoes. Super simple and wonderful meal. I might get my man to share some of his smoking secrets in a future post! But for now, here’s the slaw recipe!

BBQ Corn Coleslaw

1 package premade cole slaw (or mix of your choice)

1 can of yellow corn

1/2 cup sour cream

1/2 cup – 1 cup BBQ sauce of choice

Combine all ingredients together in a large bowl and mix well. Refrigerate 2-4 hours or overnight. This can be used as a basic side or this can be used as a topping for your favorite BBQ pork sandwich. The corn adds a nice sweetness that was really exciting in the slaw and the BBQ sauce made up the tang that is needed for a good slaw. I hope you will give it a try!

image1 (2) image2 (3) image6 (2)

Until next time Familia,

Mangia!