Recipes #41-45 Impromptu Dinner Party

The event I originally planned to make PW’s sangria for was moved to a later date, as in, a later date in the New Year.  Considering that her sangria contains two 1.5 liter bottles of wine, I knew it wasn’t something I could make only for Hubby and myself.

Have at least a 6 liter container ready.  There is a lot of fruit in this recipe!

Recipe: Sangria

Source: The Pioneer Woman Cooks

Time: 30-45 min prep (based on how quickly you can cut up fruit) and at least 2 hours fridge time

Ease: 2

Taste: 10

Leftover Value: 10, Hubby has been having a glass everyday since!

Down the Drain or Keep in the Strainer: Keep it in the Strainer!

This sangria is intense due to a few different elements.   For starters, it has a massive amount of fruit most of which requires a lot of slicing.*

*Note to self: Never attempt to cut up lemons, limes, or oranges without a serrated knife.  Anything else will just make you angry.

Also, she adds a cup of orange flavored vodka and rum, as well as, a cup of sugar. 

Goodness!

I quickly invited my SIL, Sam, and her boyfriend, Kurt over to enjoy this delectable sangria and dinner.  I figured I could bang out the sangria and at least two other recipes.

Two soon turned into four.

It was quite a mish moshed meal, but it was delicious, adventurous, and I wouldn’t have had it any other way.

I love my family, but they stink at taking pictures.

With Spicy Pulled Pork as the main entrée, there weren't many side dishes left in the book that would mesh well.  Instead, I decided to make a few of her starters.  I’m still learning how to make it so that everything isn’t done all at once when I make a big meal.  Luckily, pulled pork is an item that can sit in the crock-pot once it is done (That is assuming you didn’t already just cook the whole thing in the crock pot.  In that case, it can stay in the crock-pot—I mean, really, aren’t pulled pork and crock-pot synonymous?).

Recipe: Spicy Pulled Pork

Source: The Pioneer Woman Cooks

Time: 6-7 hrs

Ease: 1

Taste: 9

Leftover Value: 9

Down the Drain or Keep in the Strainer: Keep it in the Strainer!

The pork was divine.  The recipe says that it cooks in the oven on 300 for 6-7 hours.  Mine, unfortunately, was done in six hours, about an hour and a half before our guests were arriving.  After Hubby “pulled” it apart, I had him toss it into the crock-pot.  I put the crock to “Keep Warm” and kept adding half a cup of water as needed.  The pork was served with warm flour tortillas as PW recommends.  I never would have thought to serve it that way, but the flour and pork combo was delicious.

Here is the run down of the starters I served before the pork:

Recipe: Jalapeno Poppers

Source: The Pioneer Woman Cooks

Time: 45 min, at least

Ease: 10

Taste: 8 (you'll understand better from my description below)

Leftover Value: No leftovers!

Down the Drain or Keep in the Strainer: Down the Drain*

*Note: This is only for wimps like me.

The cashier at Shop Rite thought I was absolutely crazy when she picked up my bag of jalapenos.  She looked at me and I’m pretty sure made a noise that meant I was crazy.  She continued to tell me how hot jalapenos are, but that she likes to eat them whole.  I quickly told her my intentions and suddenly I wasn't a crazy lady to her any longer.

This recipe takes more time and caution than I am ever willing to give to food again.  In case you are unfamiliar with working with jalapenos, you must avoid touching the seeds at all cost.  That is where the heat is packed and if you make contact with it, you’ll feel it.

I’m not too big on spicy things, though I am a lover of hot wings.  I prefer subtle spice.  Originally, I wasn’t going to sample these at all, that’s how turned off to them I was by the time they were finished cooking.  However, as part of the challenge, I forced myself through a bite.  The flavor was great, and if I was a spice lover, I’m sure I would have eaten five or six.  However, I am admittedly not a spice lover and therefore not ashamed to tell you that I spat my bite out in the trash.

Recipe: Artichoke Dip

Source: The Pioneer Woman Cooks

Time: 30 minutes

Ease: 4

Taste: 8

Leftover Value: 7

Down the Drain or Keep in the Strainer: Keep it in the Strainer!

I didn't know what to expect with this artichoke dip.  I’m not too big on chips and dips to start with, so I didn't have high hopes.

Surprisingly, I loved it.  Sam told me that she has often seen it with spinach.  I think that is an addition I’ll try to make next time.  The dip is served warm.  PW says that it can even be used on sandwiches.  I served it with potato and tortilla chips.  We probably ate over half the bowl—even the men loved it!

Recipe: Onion Strings

Source: The Pioneer Woman Cooks

Time: 1 hr soak in buttermilk, 15 min to fry all

Ease: 5

Taste: 7

Leftover Value: 2

Down the Drain or Keep in the Strainer: Down the Drain

This was my least favorite recipe of the night.  The oil the onion rings fried in darkened quickly due to the amount of loose flour.  They were delicious enough, but far too much work.

For dessert, I attempted crème brulee again.  I think you’ll agree, I had much better success with this recipe using crème brulee dishes.

Recipe #1 and #2: Pico de Gallo and Guac

Recipe: Pico de gallo
Source: The Pioneer Woman Cooks
Time: This depends completely on how much you plan to make and how fast you can chop
Ease: 2--unless, of course, you aren't very good with a knife
Taste: 7
Leftover Value: There were no leftovers, however, PW notes that it will not keep for long in the fridge.
Down the Drain or Keep in the Strainer: Keep it in the Strainer!

Recipe: Guacamole
Source: The Pioneer Woman Cooks
Time: If you have ready made pico de gallo on hand, 10 minutes tops
Ease: 2
Taste: 8
Leftover Value: Again, no leftovers, but similar to the pico de gallo, guacamole will not last long in the fridge.
Down the Drain or Keep in the Strainer: Keep it in the Strainer!

These two recipes come from the "Starters" section of The Pioneer Woman Cooks.  Since pico de gallo and guacamole intertwine not only naturally, but also in PW's book, I made them both as a way of starting this challenge off running.

I have only one complaint towards the pico de gallo recipe.  There are no quantities listed for the onions, tomatoes, or cilantro.  She only tells the amateur home chef to use equal quantities of all three.  Now, intially that seems all fine and well until we reach the jalapenos.  She says to use 1 or 2 jalapenos.  One can imagine that the jalapeno amount is not to be anywhere equal to the previously measured amount of the first three ingredients.  However, what dictates when to use 1 or 2?  This was tricky for me, as I am trying to follow each recipe exactly as it is written.

I used a pretty big jalapeno, sliced it in half and diced half of it for starters.  After mixing it with the onion, tomato, and cilantro, Mallory and I taste tested to see if it needed more spice.

It was perfect.  Since PW did not give specifics of the other ingredients here are the measurements I would give to this recipe:

2 cups diced tomatoes
2 cups diced onion
bunch of cilantro (equaling 2 cups before it is chopped)
1 big jalapeno

After those ingredients are mixed together, the juice of half of one lime is squeezed into the bowl.  The lime flavor didn't play through so well, so next time I would use the whole thing.

After a sprinkle of salt, we followed her final direction, "...taste it with chips so the salt quantity is factored in."

Not. A. Problem.

I served the pico and guac as an appetizer for my brother and sister-in-law.  They liked the pico de gallo, but they loved the guacamole.

Again, PW doesn't include actual quantities.  She sort of helps us out by stating, "I like to allow three-quarters to one whole avocado per person", but that doesn't really help with knowing how much pico de gallo to make in advance because essentially her guacamole is mashing avocados and gently mixing in pico de gallo...a "big pile" of pico de gallo.

Because I'm a pretty literal person, and I happen to need specifics in my life, I'm going to help you out here should these two recipes have peaked your interest.  Total the number of cups of tomatoes and onion used and use the same number of avocados as cups of tomato and onion.  (That is, unless you have monster sized or baby avocados).  I found that an average sized avocado blended nicely with one cup of pico de gallo.

Now I'm going to be honest with you.  I don't think I ever tried guacamole before.  I know, I know, I know, crazy!  Knowing how good avocado is for you, has always made me want to love it, but the green always turns me off.

That might also be why I've never been a big fan of kiwi.

Once I got past the green, I loved it!  The avocado adds enough coolness to the pico de gallo that I might have been able to get away with a little more jalapeno.

The total time to prepare both took me an hour, but that was with chatting and reading and rereading the recipe a couple dozen times to make sure I hadn't missed some invisible quantity listing.

Diet Book Recipes Can Be Tasty

Recipe: Chile-Peppered Steak

Source: The Abs Diet Book/Cookbook

Time: 45 minutes

Ease: 2

Taste: 7

Leftover Value: 7

Down the Drain or Keep in the Strainer: Keep it in the Strainer!

In college, Hubby became obsessed with working out, staying fit, and something called the Abs Diet.  Then we got married and he slowly, unconsciously drifted away from it.  Five years later we both found ourselves heavier than when we first met, and a little disappointed with ourselves.

After a little effort taken, Hubby recently lost 30+ pounds and I lost 13.  More on that later over at Go Somewhere That's Green.

Hubby really started to buckle down on his working out and eating healthier due to a little game called "The Biggest Loser" that his work was playing.  Perhaps you've heard of it?

Again, more on that later.

Hubby's updated life choice vicariously involved me.  My role was to help out by making dinners that were a little more losing weight friendly.

I do not love this, but I do recognize its importance in connection with the want to lose weight.

I went back to the Abs Diet book that Hubby had bought for me when he had started his Abs Diet kick in college.  (Yes, he bought a book for himself and the women's version for me, isn't he adorably sweet?)

In the book, they have a chapter devoted to the Abs Diet meal plan which includes a slew of recipes.  Some are for the birds (Italian meatballs made with only saltines and onions? Bleh!!) while others, like today's recipe, were shockingly satisfying.

The recipe is uncomplicated, yet savory.  Calling for a handful of veggies: including broccoli, carrots, jalapeno, and cayenne peppers, olive oil, lean sirloin steak, and Hunan stir-fry sauce the time saving factor added with the healthiness factor makes this recipe one that is certainly for my favorites file.

*Note: I don't actually have a favorites file.  I wish I did.  That would be super organized of me.

The steps are as basic as throw some rice on, chop up your veggies, slice the meat, then toss it all in the frying pan.

I did make a few substitutions only because I could not find cayenne peppers at the supermarket and Hunan stir-fry sauce is still a mystery to me.

*Note: Substitutions make my head spin.  Whenever I make a recipe for the first time, I stick to it religiously.  If I don't, I'm convinced it will turn out horribly.

*Note to the note: Thanks for listening to my issues.

Instead of the fresh cayenne peppers, I sprinkled in a pinch of cayenne pepper spice.  I substituted the Hunan stir-fry sauce with General Tso's stir-fry sauce.  My reasoning was they both have "stir-fry sauce" in their names so it would work.  I'm sure I'll later find out that they are exactly the same thing which in any case  just proves my reasoning to be solid.

The white rice* helped to balance the tiny bite that the chile-peppered steak had.  As a documented wimp to anything overly spicy, I avoided the jalapeno peppers and just let them become a garnish for my plate.

*Note: Yes, this healthy recipe called for brown rice to be served instead of white.

*Note to the note: I like white rice.  It tastes better.  Brown rice tastes like dirt.

Glad that's settled.