Hey Good Lookin'! This Is What's Been Cookin'!

I am not sure what it is about Fall, but it just makes me want to cook and bake until my hearts content! I thought I would share some of what I have been cookin' over here because well, the recipes are just too damn good not to share!

 

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I recently saw an episode of Diners, Drive-Ins, and Dives on the Food network that featured an Arizona Mexican restaurant called Los Taquitos Grill. They made a sauce called Bombero sauce. I had never heard of it before, but it looked soooo good! I had most of the ingredients in my house and decided to make it. Here is the recipe I followed (the ingredients I modified are in italics):

 

 

• 2 cups arbol chile (stems removed)
• 4 roma tomatoes or more, and bigger sized tomatoes, if would like
• 1/2 onion
• 4 teaspoons salt
• 1/2 teaspoon cumin
• 1/2 teaspoon black peppers
• 1 tablespoon brown sugar
• 4 cloves of dilled garlic (or fresh garlic)
• 6 cups water

Directions:

1. Place all of the ingredients except for the oil in a large sauce pan. Bring to a boil and cook uncovered for 15 minutes. Turn off heat and let cool down for about an hour.
2. Pour the ingredients adding the cumin, black pepper, brown sugar, and garlic in a blender and blend on high for 5 minutes or when all of the chile's and tomatoes are completely pureed.
3. Put into jars and use on top of enchiladas or with other various Mexican dishes.

 

 I am telling you, this recipe is so good! But I must warn you that it is for those who loves spicy stuff!

 

Here is the episode that I saw:

 

 

 



 

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Even though I have started up my vegetarian-ism once again, it is not beneath me to cook my family hormone free meat. I have not had (or made) pork chops in years! So I needed to get it just right and of course, I looked a recipe up online. During a recent trip to Mississippi, my husband and I came across a Made in America store. Everything in the store was made in America (obviously!). We purchased a cast iron skillet (which made his bag be searched while bringing it home) and I have been dying to use any and every recipe on it! Here is the recipe that I found:

 

 

 

photo and recipe via: what's cookin, Chicago? which in turn, they got the recipe from one of my fav show websites Americas Test Kitchen where I got the recipe for THE BEST strawberry pie.

 

 

 Pork chops:1/2 cup table salt
4 bone-in pork rib chops, thick cut (about 1 inch thick)
4 teaspoons vegetable oil

Spice rub:
1 tablespoon paprika
1 tablespoon light brown sugar
2 teaspoons ground coriander
1 teaspoon ground black pepper

BBQ sauce:
1/2 cup ketchup
3 tablespoons light molasses
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
1 tablespoon light brown sugar
1 teaspoon liquid smoke

FOR THE PORK CHOPS: Dissolve salt in 2 quarts water in large bowl or container. Submerge chops in brine, cover with plastic wrap, and refrigerate for 30 minutes.

FOR THE SPICE RUB: Combine ingredients in small bowl. Measure 2 teaspoons mixture into medium bowl and set aside for sauce. Transfer remaining spice rub to pie plate or large plate.

FOR THE SAUCE: Whisk ingredients in bowl with reserved spice mixture; set aside.

TO COOK CHOPS: Remove chops from brine and pat dry with paper towels. Coat both sides of chops with spice rub, pressing gently so rub adheres. Pat chops to remove excess rub; discard excess rub.

Heat 1 tablespoon oil in 12-inch heavy-bottomed nonstick skillet over medium heat until just smoking. Following illustration below, place chops in skillet in pinwheel formation; cook until charred in spots, 5 to 8 minutes. Flip chops and continue to cook until second side is browned and charred and center of chop registers 130 degrees on instant-read thermometer, 4 to 8 minutes. Remove skillet from heat and transfer chops to clean plate or baking sheet. Lightly brush top side of each chop with 2 teaspoons sauce.

Wipe out pan with paper towels and return to medium heat. Add remaining teaspoon oil and heat until just smoking. Add chops to pan, sauce-side down, and cook without moving until sauce has caramelized and charred in spots, about 1 minute. While cooking, lightly brush top side of each chop with 2 teaspoons sauce. Turn chops and cook until second side is charred and caramelized and center of chops registers 140 degrees on instant-read thermometer, 1 to 1 1/2 minutes.

Transfer chops back to plate or baking sheet, tent with foil, and let rest 5 minutes. Internal temperature should rise to about 145 degrees. Meanwhile, add remaining sauce to pan and cook, scraping pan bottom, until thickened to ketchup-like consistency and reduced to 2/3 cup, about 3 minutes. Brush each chop with 1 tablespoon reduced sauce and serve immediately, passing remaining sauce at table

 

Well, they look and smell delish!! And the boys loved them! :)

 

 

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By son L loves pumpkin pie. In lu of Fall I decided to make mini pumpkin pies.  I purchased an easy make pumpkin pie mix where all you need to put in is 2 eggs and evaporated milk. Well, I bought the family size mix and after putting the mix into mini pie shells I had a ton leftover! I once again browsed the Internet for recipes for what to do with the leftover pumpkin pie batter. I came across a recipe for baked pumpkin pie oatmeal from Budget Bytes (which is a really cool website with lots of ideas for great meals without spending a ton of money).

 

 



Photo and recipe via: Budget Bytes

 

 

Total Recipe cost: $2.77
Servings Per Recipe: 6-8
Cost per serving: $0.46
Prep time: 10 min. Cook time: 45 min. Total: 55 min.

INGREDIENTS		COST
1 (15 oz.) can	pumpkin purée	$1.00
1/2 cup	brown sugar	$0.16
2 large	eggs	$0.32
1 tsp	pumpkin pie spice	$0.10
1/2 tsp	salt	$0.03
3/4 tsp	baking powder	$0.03
1/2 tsp	vanilla extract	$0.14
1.5 cups	milk	$0.56
2.5 cups	dry old-fashioned oats	$0.43
TOTAL		$2.77

 

(I omitted the milk since I already had put the evaporated milk in there. I also cut the pumpkin pie spice in half since it was already a pumpkin pie mix and has lots of that in there already.)

STEP 1: Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk (and yogurt if using).

STEP 2: Mix the dry oats into the pumpkin mixture. Coat an 8x8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.

STEP 3: Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.

 

My son L and I LOVED this! But B didn't like it as much. It tastes just like pumpkin pie baked in oatmeal. It was tasty with some cool whip on top for a dessert and it was really tasty heating it up the next morning with some maple syrup too.

 

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Got any Fall recipes that you are trying out? Send them my way. Or let me know if you try any of these recipes!! HAPPY FALL!