Week of December 12 - 18

Sunday the 12th we had split pea soup with friends at their house.  I took appetizers and some bourbon balls.  I went retro on the appetizers and took two different ones from the Heart and Soul cookbook:  Chicken-Pecan Bites and Cheese-Filled Phyllo.  Sorry, I don't have that cookbook with me.  If I get time when we get home, I'll copy and post them.  The chicken bites were good.  I even froze some to bring to BR for our Boxing Day party.  Where are they now?  In Memphis, in my freezer...  The phyllo things were too greasy for me.  But I'm posting the recipe for the Bourbon Balls, which were goooood!

Monday I fixed 9-Bean Soup from the recipe on the back of the soup mix (Barzi's.)  I forgot to soak the beans overnight, so I followed a shortcut method I found on the internet for softening the beans.  It didn't work so good.  Note to self:  look at the menu the night before to make sure no day ahead prep is required. 

Tuesday was pretty simple:  pork tenderloin rubbed with a spicy paprika rub, baked sweet potatoes, and steamed broccoli.

Thursday I attended the ArtsMemphis board meeting at the request of my friend Susan Schadt, who is the executive director.  I've been doing some consulting for them on a volunteer basis.  I was surprised and extremely honored when they recognized me as their volunteer of the year.  Really, this is too much.  They were very gracious and I got to meet some of the board members, which I enjoyed.  Thank you, ArtsMemphis staff.  I love working with you!

After I got home, I sauteed some shrimp, shallots, chopped tomato and garlic and made a sauce with marsala, chicken broth, and cornstarch.  Salt and pepper to taste.  Served over linguine.

Friday night we ate at Paulette's then went to see Black Swan.  OMG.  If Natalie Portman doesn't get an Academy Award for this, something is wrong.  Her performance and the movie were both amazing.

Saturday morning we woke up to a "dusting."  My friends in Blowing Rock, and especially my friend Donna in Minnesota, will laugh to see these pictures.  But it was fun - and shortlived - for us Southern folk.

my mailbox

my neighbor's Santa

entrance to my garden

Saturday night was HUGE.  Our friend Barney Rolfes' daughter, Ellie, got married to Rev. Ollie Rencher.  The service was at Grace St. Lukes and was pitch perfect.  They had a full choir from Holy Communion, where Ollie is a priest, and members of the Memphis Chamber Choir.  I felt like I was at St. James, watching a princess get married.  It was wonderful.  The reception was at Bridges.  It was very loud.  But I got a chance to catch up with my "sister from Chicago," Becky B's sister, Taylor, and to meet her husband, Eli.  Fabulous night - congratulations, Ellie and Ollie!

Early Sunday we were on the road to BR for Christmas.  Lots of snow here and more to come - even new snow on Christmas Eve!  I don't do a lot of cooking here, to Walter's dismay, but hey.  Do I ever get a vacation, besides my permanent one? 

Most of you know that Walter plans on being my "number one personal assistant" when he retires.  I suggested to him this week that a good job for him would be to take over the meal planning and cooking duties.  He didn't think that was such a good idea.  We have different definitions for NOPA.

I'm working hard on the Jean Hilton needlepoint project.  I'll post a progress picture when I get the Jessicas finished.

Slow Cooker Carolina BBQ

1 (5 lb) bone-in pork shoulder roast
1 T salt
ground black pepper
1 1/2 cups apple cider vinegar
2 T brown sugar
1 1/2 T hot pepper sauce
2 t cayenne pepper
2 t crushed red pepper flakes

1.  Place the pork shoulder into a slow cooker and season with salt and pepper.  Pour the vinegar around the pork.  Cover, and cook on low for 12 hours.  Pork should easily pull apart into strands.

2.  Remove the pork from the slow cooker and discard any bones.  Strain out the liquid, saving 2 cups.  Shred the pork using tongs or two forks and return to the slow cooker. 

For the sauce,stir the brown sugar, hot pepper sauce, cayenne pepper, and crushed red pepper into the reserved sauce.  Mix into the pork in the slow cooker.  Cover and keep on low until serving.  (I made this sauce, but ended up using bottled Corky's sauce to taste instead.  Todd used Sticky Fingers Carolina Mustard Style and it was good, too.)

From allrecipes.com

Week of November 8-13

You already know about Sunday the 8th and Monday the 9th.  Here's what I did the rest of the week.

Tuesday, November 10

Spicy Pork and Spinach Salad

Wednesday, November 11

Oh, boy, did I get good wife points for this one!  Walter almost fainted when he walked in the door and saw this being dished up.

Chicken and Dumplings

Thursday, November 13

I had a Master Gardeners meeting tonight, so I ate leftover chicken and dumplings before I left for the meeting.  Walter worked late (he actually got home after I did, which was about 8:00) and he got a pizza from Memphis Pizza Cafe.  I was a nominee for a spot on the Board of Directors, but didn't get elected - maybe next year!  But as I always say when I'm practicing before the mirror:  I want to thank the members of the Academy - it's an honor to be nominated!

Friday, November 14

International Date Night.  We went to Andrew Michael (I LOVE that place) then to the movies to see Morning Glory.  The meal was great and the movie was cute.  A fun way to wrap up the week.

Saturday, November 15

We were going to ride bikes this morning (now that the Peddler folks have repaired all flat tires) but just as we pedaled down the driveway it started to rain.  Bummer.  We were hoping to get a ride in before the rain hit. 

I MUST start using meals that I have put in the freezer!  For tonight I'm pulling out some crab stuffing that I made earlier this year, putting it into large pasta shells and covering with a good quality marinara sauce that I'll get today at the grocery store.  A quick salad and some good bread and we'll be set for a quiet evening at home.

Have a great weekend!

Spicy Pork & Spinach Salad

I cobbled this together from several recipes.

Spicy Pork & Spinach Salad

1 (1pound) pork tenderloin, trimmed
1-2 T Paprika Spice Blend (below)
1 bag baby spinach
Toasted pecans or walnuts
Crumbled goat cheese
1 red ripe pear, cored and thinly sliced
Pomegranate dressing (below)

Preheat oven to 500.
Rub spice blend over port.  Place pork in a roasting pan lined with aluminum foil (you'll be glad you did) an sprayed with cooking spray.  Bake at 500 for 20 minutes or until a thermometer registers 155.

Let pork rest for 10 minutes, then slice into 1/4" slices.  Place spinach onto serving plates, top with several slices of pork, pecans, goat cheese and pear slices.  Add dressing to taste.

Paprika Spice Blend

1/4 cup paprika
2 T salt
2 T ground cumin
2 T brown sugar
2 T chili powder
2 T ground black pepper
1 T garlic powder

Combine all ingredients; store in an airgight container.  Yields about 1 cup.

Pomegranate Dressing

2 T cider vinegar
2 t Dijon mustard
1 1/2 t brown sugar
1 t minced garlic
1/2 t thyme
1/2 cup thinly sliced shallots
1/2 cup olive oil, divided
1/2 t salt
1/2 t freshly ground pepper
1/2 cup pomegranate juice

Combine vinegar through thyme and set aside.  Heat 2 T olive oil in a medium saucepan over medium heat.  Add shallots and cook until soft and slightly browned.  Add pomegranate juice and cook until reduced to about 4 tablespoons.  Reduce heat to medium low and add vinegar mixture.  Cook one minute.  Gradually whisk in 2 T oil, salt and pepper.  Cover and keep warm until ready to use.

Slow Cooker Pepper Pork Chops

 This will make the most tender pork chops you've every had!

Slow Cooker Pepper Pork Chops

from the Food Network

Prep Time: 20 min

Inactive Prep Time: 8 hr 0 min

Cook Time:6 hr 20 min

Level: Easy

Serves: 4 servings

2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice

(There's some discussion about whether or not this brining is necessary.  I've done this recipe with and without and can't tell a difference.  You do whatever you want!)

4 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
3 ounces dried apple slices (I use whatever dried fruit I have on hand)
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme

Optionsl:  Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Place the apples in the slow cooker.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.