Spiced Bacon Twists

I rarely spend much time on preparing bacon, as it usually evaporates into thin air every time I serve it.   Bacon is a heavenly addition to breakfast however, so I have been looking for new ways to prepare it to make it a little more "special".  This was surprisingly easy and really delicious.  

You may have success by simply twisting your bacon by hand and arranging it on wire racks.  My bacon was a little too "floppy" to make that work however.  I tried wrapping my bacon strips around wooden dowels (about 1/2" to 3/4" in diameter) that I found at a craft store.  Worked very well! 

It's a good idea to line your baking pan with foil - as the brown sugar/spice mixture makes a huge mess after baking that long in the oven.  I also found that once the bacon cooks long enough to "set" in the curly position - I could remove the dowels and let it finish baking completely.  This allows the interior of the twists to bake to perfection.  

We loved this recipe - it's almost like candy.  To simplify it even more (for those people who don't like their bacon adulterated with other flavors!) - you could totally eliminate the spice rub.  

Spiced Bacon Twists (adapted from tasteofhome.com)

1/4 cup packed brown sugar
1-1/2 tsp ground mustard
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
dash of Cayenne pepper (optional)
10-12 center-cut bacon strips (I used thick cut, adjust times for thinner bacon slices)

Combine brown sugar and spices with fingers.  

Arrange bacon on flat surface, strips touching each other.

Rub sugar/spice mixture into bacon with fingers until absorbed.

Wrap bacon strips around dowels as shown.

Arrange on wire rack set in a 9" x 13" baking pan lined in foil.

Bake at 350° for 25-30 minutes (for thinner slices) or up to 1 hour (for thick-cut bacon).

Bacon should be firm and hold it's shape. 

Remove from dowels if desired, then bake longer for crispier bacon.

May be pre-cooked & refrigerated - warming in oven before serving.

BBQ Spareribs - Stovetop or Oven

It's been a long absence, but sometimes more important things trump blogging.  My sweet mother - Leah Peacock Pendleton - passed away on February 13, 2013 after her third fight with cancer.  During her 2 week hospital stay - we had some important events at my house:  Baby blessing of my newest grandson, baby shower for my daughter, and eventually a funeral shortly after.  A LOT of cooking went on during these past few months, and I'll get back to posting some of those great recipes soon.

My sweet mother - Leah Peacock Pendleton
She would have turned 86 years old on March 30th.
Her Thyroid Cancer was probably a result of watching the
nuclear testing blasts from my Dad's back porch in St. George, Utah.

I've posted many of my mother's recipes on this blog.  She grew up on a farm in tiny Orangeville, Utah during the Depression and learned to make a feast out of next-to-nothing.  As I've been clearing out her home to sell, it was like stepping back in time to see the special touches there.  

Mom's cozy little kitchen.  I did dishes in that sink
(by HAND - no dishwasher) for most of my childhood.

Mom was very organized.  She inventoried EVERYTHING
that she put into her storage room & freezer.  

She never wasted space.  The bottles (wrapped in newspaper)
were filled with water when the fruit was used.
Next time she canned fruit, she emptied the water to do so.

These bowls & casserole dishes just spell "HOME" to me.

You could tell Mom grew up in the Depression.
She washed her plastic wrap & foil - then wound the pieces
around an old paper towel tube & RE-used them till they fell apart.

This recipe is complements of my daughter Aryn.  During these past very busy months, she and her sisters took over my kitchen while I took care of more pressing matters.  These ribs were absolutely delicious, required no unusual ingredients, and were just the right flavor.  This recipe is going to go down in history...

We had many people staying at the house during these many events - and my daughter Aryn rallied my other daughters to help put food on the table while I was at the hospital & hospice center.  This was one of many great meals they made which everyone loved - just like their Grandmother's.

These ribs were fantastic.  So tender, and the sauce was not overpowering at all.  

After a month passed (and I was still at Mom's home boxing things up) - I tried these myself in the oven (instead of the stovetop)  They were just as good, but took a little longer to slow cook.  

Adding to these ribs a big pot of rice and a green salad really worked wonders during all the emotional ups and downs.

You'll find the recipe at:
www.changeabletable.com

Cafe Rio 'Take-In' - to someone you love...

I’ve said it before that I don’t buy in to the Cafe Rio mentality (stand in line like a herd of cattle, wince when they holler at you in Spanish when you can’t decide what to order, move down the line to the cash register, pay up, and sit in a very noisy crowded place to devour your order.  Here’s your alternative - eat in - and enjoy the silence. Better yet - make the same food to take to someone you love.

The best part about making this at home is that you don’t have to eat it with a plastic fork!  I’ve heard Cafe Rio described as the most “Ute-tex-mex-ifornian” experience - and I (sheepishly) have to admit that it has grown on me a bit.  

Last week my brother-in-law died unexpectedly - leaving everyone stunned.  My sister’s family came home as quickly as they could to make plans for his funeral.  In addition to the usual stress of having a houseful of family staying together - the added pressure of making meals for that many people can be hard during a time of grieving.  I wanted to do something to help - and about all I’m good at is making food (in mass).

I’ve made Cafe Rio-type fare before, and I’ve not been bowled over with the results.  So I decided to try the top-rated “copy-cat” recipe on the web.  I adjusted the amounts to serve 20 people - and they seemed to enjoy it (it was all consumed - that’s the best evidence)

I kept out a small portion for myself and my mother to try.  I have to admit (as a Cafe-Rio non-fan) that it really was pretty good.  My son dropped in during the day to inform me that the sweet pork was spot-on.  I especially enjoyed the beans.  I would recommend holding the salt until the cooking is complete - as it gets saltier as it cooks down.  

I always keep the half-size steam table pans on hand for taking meals to someone.  Sam’s Club carries them in a 30-count for a very reasonable price.  They also have foil lids that keep the food contained as you transport it - a real plus (so much better than foil!)

As the pork cooked slowly during the day - I prepared a large bag of romaine, crumbled the cojita cheese, squeezed the limes, minced the garlic, chopped (a ton of) cilantro, and had plenty of time to do other things.  The nice thing about a project like this is that it keeps me home where I can actually get things done - besides making me feel like there is actually something I can “do” for those I love who are hurting.  

This meal is good with guacamole, sour cream, shredded mexican-blend cheese, crumbled cojita, crisp tortilla strips, olives, romaine lettuce, pico de gallo, etc...  I purchased a package of uncooked flour tortillas and quickly cooked them in my non-stick skillet. I then wrapped them in paper towels and heavy duty foil - and they stayed warm for almost an hour.  You can then use them to make burritos, or as flat-bread with a salad made from your choice of the other components.

Prepare to scroll - this is a long set of recipes!  You'll find all of them (sweet pork, black beans, cilantro lime rice, & cilantro ranch dressing) at:

www.changeabletable.com

Fruited Pecan Pork Roast

When someone important comes to share a meal, it’s good to have a recipe like this one.  You may think this is more suited to a Christmas menu, but it can be equally delicious for Easter.  Pork is such a versatile meat, and is a good change of pace when chicken becomes commonplace.

There have been a few times lately when I’ve looked for a show-stopper main dish to serve for company.   This is a crowd pleaser.

So moist, tender - loaded with not-your-every-day combination of fruits, and just enough nuts to keep it interesting.  

The title really reflects all the sweet & tart flavors of orange, cranberry, and apricot.  This is a great main dish to wake up the taste buds after a long, dreary winter.

For the recipe, go to:

www.changeabletable.com

Mom's Legendary Meatballs in Gravy

Do you remember the favorite meal you would ask for on your birthday as a child?  I didn’t have to work hard at remembering... this is IT.  I’ve tried to duplicate this so many times, and (after years) I think I’m finally getting close.  These are so tender swimming in the rich sour cream gravy over rice or noodles.

This recipe came from my paternal grandmother - Mary Zella Larsen Pendleton.  She was a legendary cook - and my mother’s wish was to duplicate her dishes (which she HAS...)

In my early attempts to make these, I was trying to be frugal - and skipped the ground pork.  The bread crumbs (soaked in milk) are also non-negotiable, since they make the meatballs so tender they almost fall apart (unlike the frozen, bagged meatballs from a warehouse store).  Another ingredient adding a unique taste is poultry seasoning - something I would have never suspected in meatballs.  

I like to make these a day or two ahead, store in ziploc bags, and bring out to re-warm on the day I need them.  The sauce could also be pre-made - utilizing the pan drippings for the best flavor.  

If this recipe seems a bit time-intensive for your day - save it for later and try “Less-Stress, No-Mess Swedish Meatballs” (link is HERE)

Childhood memories are usually every-day life - just idealized in my mind with the passage of time.  But who knows - you may find these as delicious as I do.

The recipe, instructions, and photos can be found at:

www.changeabletable.com

"Feijoada" - Brazil's National Dish

I don't know about you, but if I see one more cheeseball, plate of fudge, or rich cookie - I just might roll over and moan.  We have a tradition in my husband's family where we get together on New Year's Eve and have an amazing soup buffet.  There are the family fav's (taco soup, clam chowder, etc...) - but we always enjoy making a "mystery soup" each year.  I've been planning to try this out on the relatives since last Fall.  So forgive me if this doesn't look the "part" of a holiday soup...  But it is delicious!

My LDS ward Relief Society held a chili cookoff last October, and there were some really fun variations of chili I had never tasted before.  As I was browsing along the tables that held the pots of chili, I didn’t think this one was much to look at...  But my opinion changed with the first spoonful. 

I’m sure you thought the same thing when you glanced at this photo - and you said to yourself “recession food”, right?   If you have meat-lovers in your house - you must try this, and it really appeals to the men in my family.   My neighbor’s son served a mission in Brazil and taught her how to make his favorite dish when he returned.  She says “this takes time, but it’s worth it!”  She is right...

I tried to find a little background on this dish and found that the slaves in the colonial Brazil created the "Feijoada.”   This was the way they cooked the pork meats that farmland owners discarded - such as ears, tails, feet in a big pot with black beans.

This dish became traditional all over the country. Since then, it has evolved by changing from the traditional ‘leftover’ meats, to pork sirloin and sausages.  It has become a famous entrée that everybody who visits Brazil wants to experience.

This recipe is an easy-to-do version of Feijoada made with pork tenderloin, bacon, and sausage - and is preferred by busy people that don't want to handle the salted pork ears, tails and feet found in the original recipe for Feijoada.

Go here for this recipe, which includes step-by-step photos and instructions:
www.changeabletable.com

Crock Pot Pork & Wild Rice - great texture, even after hours in the pot...

You can’t beat the crockpot for convenience on a busy day. Often though, you sacrifice texture of some foods when they cook the entire day in your absence - rice, for example. This combination still has the satisfying chewiness of wild rice that you would expect when preparing it traditionally.



My daughter had surgery (for the second time!) yesterday afternoon, and this was waiting for us when we finally made it back home. Nothing like the aroma of home cooking when you walk in after a stressful day.



Wild rice is often finicky - but I love it anyway. I have a hard time knowing how long to cook it to that “just right” stage. I was pleasantly surprised when my little experiment had such good results.



Next time you want a rice dish in the crockpot, be daring and try it with wild rice. All the extra cooking time becomes your friend instead of your enemy.

To check out this recipe, go to:
www.changeabletable.com ("full house" tab)

Crockpot (or NOT) BBQ'ed Ribs - hearty flavor without the grill...

This Taste of Home recipe is everything their title says “Secret’s in the Sauce” BBQ Ribs... It couldn’t be more simple, and the result is a fall-off-the-bone rib that has just the right seasoning. Maybe we were just extra hungry - but the heavenly aroma stopped us in our tracks today after church...

I love using my crockpot, but if I have a choice - I will always bake meat in my oven. Today was cool and pleasant, so I opted for baking these in my Magnalite roaster for the same amount of time at 250 degrees.

It was a bit of a trick finding “cherry preserves” - they only tend to sell off-brands of this variety. You will be hard-pressed to find it in Smucker’s or Knott’s Berry Farm brands. The BBQ sauce is really inexpensive in the summer months. I found Kraft for $1.00 a bottle. I did have to top it off with an extra 1/2 cup of my favorite (Bull’s Eye) because the inexpensive brand didn’t have quite the 2-1/2 cups it called for. It must be the cherry preserves, garlic, and mustard that makes the difference - it was just delicious!

I took mine out of the oven off and on in order to bake the rolls, apple pie, and herbed red potatoes that we had for dinner today also. The “in-and-out” treatment didn’t hurt these a bit. I did remove the lid for the last hour of cooking and it reduced the sauce enough that it was thick and tasty. I wonder how that would work with my crockpot?

For this recipe and photos, go to:
www.changeabletable.com ("full house" tab)