Wednesday, March 31, 2010

Jesus' Travels: The Life of Jesus

Easter will be upon us soon and I've been inspired to post some Christ-centric photos.  Look for more later this week!

This mosaic is located at Forest Lawn Covina Hills' Mausoleum of Christian Heritage. It depicts so much. Click to enlarge.

Monday, March 29, 2010

Monday Mixing: Pork in Salsa Verde

This is a favorite recipe of mine. It's cheap and easy like a ... nevermind ...
Source: Me
  • 2 pounds of pork butt or shoulder or country style ribs. Whatever is on sale. Cut into 2-inch chunks.
  • 1 small can of salsa verde
  • 1 small can of salsa casera
  • Garlic salt
  • Oil for frying
  1. Sprinkle one side of the meat with garlic salt.
  2. Place oil in a large pot on medium-high heat.
  3. Fry the meat until golden (in batches if necessary), remove from pot and allow to drain.
  4. Put the salsa casera in the pot to cook down for about 5 minutes.
  5. Add the meat back to the pot, add the salsa verde, bring to a boil and cover.
  6. Lower heat to a simmer and cook until the meat is quite tender - approximately 45 minutes.
TRILLIAN'S TIPS: If you like a soupier sauce with a less intense flavor, fill one of the salsa cans with water and add it to the pot.
I'll share a secret with you: I'm a lazy cook. I use as much pre-chopped stuff as I can and I have the butcher cut my meat into little pieces for me too. 

Monday, March 22, 2010

Monday Mixing: Crock-Pot Corned Beef Brisket

Yes, I know I should have posted this recipe last Monday. Oh, well. It's good enough to enjoy any day!
Source: Me!
  • 3 pounds or so of beef brisket
  • 1 small onion - diced
  • 3-4 stalks of celery - chopped
  • 1 teaspoon salt
  • 1 can (14 oz) lower sodium chicken broth
  • 1/4 cup butter
  • 3 tablespoons yellow mustard
  • 3 tablespoons parsley flakes
  1. Place the broth and meat in a Crock-Pot.
  2. Put remaining ingredients on and around meat.
  3. Cook approximately 7 hours on high or until very tender.
  4. Remove from pot and let rest a few minutes before slicing. Cut across the grain.
TRILLIAN'S TIPS:
  • Adjust the ingredients according to the size of your brisket, except for the chicken broth. A single can is sufficient for pretty much any size cut. 
  • I don't normally use the spice packet if one is included with the meat - if you like the flavor it imparts, then go for it! 
  • You can also add other vegetables like chopped carrots and potatoes to the mix. 
  • Once the meat is out of the Crock-Pot, I sometimes place cabbage inside of it to cook in the juices for a few minutes.

Wednesday, March 17, 2010

Free Wheelin'

There's front and rear-wheel drive. There's 2, 4. 6. 8 and 10-wheel drive. Then there's the more unconventional:

Apologies for the picture quality, I just had my cell phone with me today!

Monday, March 15, 2010

Monday Mixing: Nước mắm pha

This pairs well with last week's recipe.
Source: My mom
  • 1 cup fish sauce
  • 1 cup sugar
  • 1/2 cup vinegar
  • 2 1/2 cups water
  • 1 tablespoon chopped garlic
  • 1 teaspoon chili-garlic paste
  1. Place all ingredients except for chili-garlic paste in a pot and bring to a boil.
  2. Once at a boil, turn heat off and allow to cool.
  3. Once cool, stir in chili-garlic paste.
  4. Store in a glass jar in the refrigerator.

Monday, March 8, 2010

Monday Mixing: Thit Nuong Cha (Vietnamese Pork Meatballs)

This goes well on top of a salad dressed with nước chấm (a recipe for another time).
Source: I think it came from a vintage Vietnamese cookbook.
  • 1 pound ground pork
  • ½ small onion – finely chopped
  • ½ cup green onion – chopped
  • ½ teaspoon fish sauce
  • ½ teaspoon soy sauce
  • ¼ teaspoon pepper
  • ½ teaspoon sweetener
  1. Preheat oven to 300°
  2. Combine all ingredients, press into pan or roll into balls.
  3. Bake, uncovered for 30 Minutes.
TRILLIAN'S TIPS:  Fish sauce STINKS. Don't spill or get it on yourself. Especially if you have a cat. No matter how well you think you've cleaned your hands/wherever it spilled, the licking will never stop.

Saturday, March 6, 2010

You've got talent!

M,
It was a rockin' performance and I'm proud of you!!!

Tuesday, March 2, 2010

PARTAY!

Ribs, chicken, tri-tip, brisket, hot links, corn, mashed potatoes, collard greens, baked beans, peanut slaw, mac-n-cheese, biscuits with apple butter, garden salad and plenty of bbq sauces:


Flowers and gifts:


Would you like a piece of cake?

Monday, March 1, 2010

Monday Mixing: Simple Chocolate Mint Cookies

This method seems like an odd way to make a cookie but it works! I prefer these to the Girl Scouts' Thin Mints.

Source: Cookie Swap
  • Dipping chocolate
  • 1 sleeve Ritz crackers
  • Peppermint extract
  • Cotton ball
  1. Melt chocolate.
  2. Dip crackers in chocolate and place on waxed paper to set.
  3. Once dipped crackers are set, place in a container with a tight-fitting lid (e.g. Tupperware) between sheets of waxed paper.
  4. Soak the cotton ball with peppermint extract and tape it to the inside of the lid. Make sure it isn't touching the cookies.
  5. Close the lid, allow container to sit overnight, then enjoy!

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