Month: June 2015

Grandma’s Garlic-Soy Marinade

My grandma on my father’s side was a wonderful cook. Although I remember eating at her home for every single holiday and many days in between, most of the cooking by that time was done by my aunts and mother. So, the few recipes of hers that have been shared with me are precious. This marinade is suitable for pork and chicken. I used it for a pork loin here, but my aunt and father shared fond memories of this recipe being used on chicken, cut up and in a rotisserie basket on a grill. They could watch it go round and smell the transformation of delicious, succulent meat. The longer it can marinate the more flavorful it gets.

Marinade

1 Tbsp vinegar

¼ tsp pepper

3 cloves garlic, minced

¼ cup salad oil

¼ cup soy sauce

2 Tbsp catsup

1 pork loin

This recipe can be easily doubled. For a 2 lb pork loin, I prepared 2x the amount of marinade to make sure it was well covered. Place all the ingredients in a bowl and whisk together. Place meat in a plastic Ziploc bag and pour in marinade. Let the air out and zip shut, move the meat all around to make sure the marinade is all over it. Place the whole meat and marinade-filled bag on a dish with sides (in case of leakage) and place in the fridge. The longer you can let the meat soak in all of the flavor, the more tasty it will be. Overnight is preferred, but a couple hours will do… and I’m sure 30 minutes is still worth doing if that’s all you got!

Preheat the oven to 425˚. Place the marinated pork loin on a baking sheet and place it in the oven for 25-30 minutes, until the center is no longer pink. Let the pork rest for about 10 minutes after coming out of the oven. Enjoy the deliciousness.

I Want the Minivan

We’ve made it driving in our SUV complete with a third row for quite some time, well since baby number 3 came along. We all have a place to sit, or rather a place for all of the bulky car seats to sit, and we come and go as we need just fine. We even drove our Acadia to Florida this year for the quintessential family road trip (that’s a story all on its own,) and lived to tell the tale. But in truth, it’s not as easy as it might sound. In fact, it’s mostly kids stepping over the diaper bag, mashing gold fish crackers into the floor, and trying to squeeze by sleeping siblings, but it works. Now in the mean-time my husband had been driving a sedan, and that worked for a back up when we were a family of five. But about seven months ago we had number six, and it was only a matter of time until we had to upgrade to something larger. We knew we wanted more space, a DVD player for the kids, and a luggage rack for road trips (honestly we should use the car top carrier for trips to the grocery store). Other than that we were open, we considered SUV’s, crossovers, and even full size vans. And then one day on a whim, we pulled into a dealership with balloons and sale signs… What can I say, advertising works. My husband went in first, while I stayed in the car with three of our children, to explain what we’re looking for and take a look at what they had to offer. After a while, he came out and introduced me to the sales rep. The man took us to the back of the showroom and showed us a vehicle that could accommodate our needs. I was a little leery, but the very nice salesman started showing us all of the features. The hidden storage under the floor, the seats that fold flat (I could fit a whole dresser in there!), pull up shades for every window, one billion cup holders (okay like 14), a second glove compartment, and the list goes on. It’s only after having four children and taken them on ridiculously long road trips (and even to grandma’s house) that I could fully appreciate these features. Space for DVD’s in the ceiling? Brilliant!

Not to be suckered into buying a vehicle the first place we stopped, I urged my husband to try a couple more dealerships. We looked at several options like Suburbans and Enclaves, and full sized Transits. Not sure I was ready to drive a bus, we went back to discussing something more like a Traverse… and then it hit me and I uttered four little words. Four little words that I never imagined would come out of my mouth, “I want the minivan.” Not me! I thought I’d buy a used Econoline before I’d buy a minivan! (Side note: I have no explanation for my rationale or unmerited stigmas.) But all of the sudden I had a strong desire for the Chrysler Town and Country. Who am I? A practical mother who appreciates space and the illusion of organization, that’s who.

Roadside Geneva Smokehouse

Don’t you love it when an unexpected stop becomes a great find? We were on our way home from a weekend trip, and needed some fuel. On the corner of the street was a large fifth-wheel converted into a roadside BBQ diner (not the kind that makes you want to step on the gas and get away, the kind that looks beckoning; like a moth to a flame.) As we walked up two guys were heavily engaged into their pulled pork sandwiches. “How is it?” I asked. “The best pulled pork I’ve ever eaten” one man replied. That’s a good sign!

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It turns out that this little roadside treasure has a sister restaurant, Geneva Artisan Bakery & Bistro in West Branch, MI. The chef, Matthew Barnett, of this food truck preps during the week for the weekend crowd at this secondary location. And if it’s a hit, it might become permanent, something I bet the locals would appreciate!

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The Geneva Smokehouse has a great menu including artisan meats and homemade breads. I opted for the pulled pork nacho, a specialty item chef Barnett created the week before. The pork was flavorful and tender, accompanied with grilled onions, red and green peppers, queso cheese and fresh cilantro on top of homemade pork rinds. (An Atkins, aka low carb dream, right?) It was decadent and loaded with flavor. It had all of the traditional barbecue essence you look for with an updated fresh herb zing. Owen ordered the pulled pork sandwich with a side of coleslaw. The sandwich was outstanding. The homemade bread really set off the smoky barbecue flavor of the pulled pork. The coleslaw was cool and refreshing. It had a fresh dill twist that was new to me and surprisingly pleasant.

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These are the kind of unexpected surprises that make you want to keep taking road trips and trying new places to eat. The Geneva Smokehouse can be found just south of Grayling at exit 251 where 127 meets I75. If you’re traveling through the area and want some good grub, it’s worth the stop. If you enjoy good barbecue and road trips, you should definitely add it to your list. http://m.facebook.com/genevabistro

Sweet Italian Sausage Pasta

We love pasta. We have it so often we should be Italian. This dish is so flavorful and easy to make. If you’ve never made your own sauce before, this recipe is a great start. The garlic infused tomato-basil sauce practically makes itself.

Serves 6

1-2 Tbsp olive oil

12 oz Sweet Italian Sausages

5-6 cloves garlic minced

1 15 oz can tomato sauce

1/2 + 1 tsp sugar

1 tsp dried oregano

1 tsp dried basil

Freshly cracked pepper

28 oz crushed tomatoes (with basil preferred)

1 lb penne pasta

1 Tbsp salt

1/3 cup freshly grated parmesan plus more for topping

1 Tbsp fresh basil chiffonade, rolled then sliced (optional)

Heat the oil in a large skillet. Add the sausages and brown on all sides (all possible sides, as sometimes they curl up loosely like the letter U). Remove the sausages and set aside on a cutting board. Place the garlic into the skillet and let cook about 1 minute. Add the tomato sauce and sugar to the sautéed garlic, stir; scraping any sausage and/or garlic from the bottom of the pan and into the sauce. Add oregano, basil and pepper (just a sprinkling). Stir and let simmer on low heat, stirring occasionally. Let the flavors fuse and develop about 15 -20 minutes. In the mean-time, in a pot, bring water to boil and add about a tablespoon of salt. Cook pasta according to package directions, without need to strain the pasta in a colander. (Side note: if you haven’t seasoned your pasta water before, you should start now. When your noodles are seasoned in their own right, it just makes the whole dish better.)

While pasta is cooking, add your crushed tomatoes and teaspoon of sugar to the simmering tomato sauce and stir. Tomatoes are usually salty, but taste for seasoning in case any herbs or salt and pepper need to be adjusted. Let the flavors come together. While you waiting for your pasta to cook and sauce to fuse, cut the sausages on a diagonal angle. Add the sausages to the pasta sauce and gently stir. Then (timing this correctly) turn off the heat to the sauce, and lift the cooked pasta out of the boiling water and add to the skillet of sauce and sausages. Gently toss the pasta and let it start to absorb all of the sausage and garlic infused tomato flavor. Then add the grated Parmesan, stirring gently, watch it melt into being part of the sauce. Move the pasta to a large pasta bowl or platter (or right in the skillet if you prefer, I won’t judge), sprinkle with a little more grated cheese on the top and basil. Serve family style. Buon appetito!

School’s Out for Summer

The time has come! School is out and summer vacation can begin! Of course we have to celebrate!

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It seems like just a few weeks ago, it was the first day of school…

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And I had to chase your bus down the street, pregnant and in the rain… right after we took this picture, because it didn’t stop at our house like it was supposed to. But forget all of that! Let’s jump in the pool!

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And squirt water guns!

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Let’s blow bubbles!

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It’s time to kick off our shoes and play in the sprinkler!

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We need to jump in a bounce house!

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And have a water balloon fight!

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We need to eat Popsicles!

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…And more junk food!

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Because by golly, school’s out and summer is here! And that’s something to wipe our chalk-y hands off and smile about!

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Homesteading

I think I could do it, homestead. I do place an emphasis on ‘think.’ Do you watch Alaska: The Last Frontier? Granted they have years of experience, an established farm, and heavy machinery. That said, doesn’t it seem like fun? Your work is your existence, yours and your families’ and your animals’… It just seems like the way it was meant to be. I don’t believe it’d be easy. I think it’s a lot of hands-on hard work. So you’d have to have a good team. I want to be a Kilcher. Or rather, I’d like to keep my family and have us all be like the Kilchers. (Side note: did you know they’re related to Jewell, the folk singer? Atz is her dad! I thought that was interesting.) I’m sure some of you think I’m crazy, and maybe a couple weeks into homesteading, I’d think I was crazy too. But right now, I’m in.

I am also into Alaskan Bush People. Aren’t they the sweetest family? Now, there are members in my own family that don’t see things exactly the way I do regarding this topic. But for living the majority of their lives out of society, I think they seem surprisingly well adjusted. I love the way the sons and daughters talk about their mother and father. They are so respectful! And even when the brothers argue, (because if you were with someone 24/7 you’d probably argue sometimes too; I’m sure I would) you can tell they are genuinely concerned about and love one another. It seems like there is such a lack of that in the world today. I truly respect the way they are unafraid to reside in the wild, happy just to have each other and the great outdoors. I am elated that the new season has started. The cabin they built for the parents is idyllic. I can’t wait to see if the matchmaker finds wives for the boys. But live in the bush… I don’t think I could do that. At least I know myself well enough to know that one wet day in the cold would be enough to want to get me out of there. I’ve got to have some shelter, like with a roof, and I’d like a light; preferably one I can turn on and off. I’d also like to have blankets and pillows and a door. And a pharmacy with infant Tylenol within a drive.

Sprinkling Annie

After having a baby shower, among our group of friends (and I know we’re not alone), we started doing this thing where we throw an event for having a baby, every baby. Since it’s not really a shower because they’ve already had their first shower, with their first baby, we call it a ‘Sprinkle.’ The mom-to-be (again) already has the big items they need, so mostly this consists of buying a cute new outfit for the baby, and getting together to celebrate (and eat)! It’s especially nice, as in this case when the first baby was a boy, and now Annie is having a girl. So getting some pink into the wardrobe is fun!

Here is a picture of the handsome big brother.

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The theme of the shower was strawberries. They are fresh and sweet (like babies) and perfect for outdoor gatherings this time of year. Such a nice punch of color against the greenery! My mother made the centerpieces, strawberry plants, also doubling as door prizes.

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We ate brunch style foods, pancakes with homemade strawberry syrup, sausages, danishes, muffies (aka muffin tops), and cheesy egg and sausage casseroles (so good)!

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We dubbed the parting gifts after the baby girl (to-be), Hannah’s Strawberry Syrup (the same syrup the guests enjoyed at the party).

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Of course the cake had to be strawberry too! And had to be washed down with strawberry lemonade, naturally.

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We also featured a smoothie bar (including but not limited to Hannah-Banana smoothies) and iced coffee drinks.

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A picture of the fam; mom, brother and dad…

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We can’t wait to meet you baby Hannah!!

Mexican Goulash

I grew up eating goulash. It’s a hearty and relatively inexpensive meal that’s flavorful and colorful. I also love Mexican food. So when I had ingredients to suit both, I got creative. This is one of the first recipes I ever made. It’s still a favorite.

Serves 6

12 oz pasta (rotini, macaroni, whatever you have)

4 cups vegetable broth (divided)

1-2 Tbsp olive oil

3 cloves garlic minced

1 small onion diced

1 hot pepper diced

1 lb ground beef

1 taco seasoning packet

2 Tbsp butter

8 oz cheddar cheese

5 rounded Tbsp salsa (or can of diced tomatoes, drained)

½ tsp paprika

Bring 3 ¼ cups of vegetable broth to a boil. Add and cook pasta (stirring often). In the mean time, heat olive oil in a large skillet. Sauté onions 1-2 minutes until they soften. Add garlic and pepper, sauté 1-2 minutes more until onions are translucent. Add beef, brown and drain excess fat. In a medium sauce pan heat remaining ¾ cup of broth and butter. Add and melt cheese and paprika (because this dish is partially Hungarian! And it gives pretty flecks of color to the cheese sauce.) Remove from heat.

Check your pasta for doneness and remove from heat if necessary, it should have absorbed the liquid, so no need to drain. Then add pasta and cheese sauce to meat mixture in the skillet. Toss until all components are mixed together. Then take pleasure in the opportunity to bring two diverse cuisines into one yummy dish!