Halloween Recipes: Monster Feetloaf

Halloween is creeping near with every single day.  And you might be looking for something to feed your little witches and wizards, ghouls and goblins on that wonderful night.

There are so MANY dishes that you could whip up in your cauldron this All Hallows Eve - but I most definitely recommend that you trap yourself a little monster and serve it's FEET.

If you happen to be unable to trap a little monster, you could always use ground beef, which - with a few special ingredients - will be a very acceptable substitute for the real thing.

In a large bowl, combine the eggs, 

The Au Jus mix, 

Garlic powder, pepper, and dry mustard and whisk it together.

Then add the panko crumbs,

And the ground beef.

Mix until just combined.  Make sure you don't overmix or the feet will be tough!

Next, take the beef mixture, divide it into two and start shaping the pieces into feet.

I used a knife to split the wide ends into toes and a spoon to kind of round the ends off.

Then, I cut an onion into slices and cut more onion into toenail shapes.

Make sure to pull some of the beef mixture up around the onion slices.  This will help your little ghouls and goblins think that the onions look like ankle bones.

Then smear some ketchup on the onion slices.  This will fool your witches and wizards to think it's blood.

Like you freshly killed that little monster.

And roast the feet in your oven until they are cooked through.

We LOVED these feet!  And my favorite little witch loved it SO much that she requested it for her Summer birthday!

Easy to make, nice and juicy - I would say that this loaf recipe is a keeper for your family spellbook!

I hope that these feet will become a favorite for you too!

Happy Halloween!  -Heather

Guinness Pulled Pork

I think that pulled pork is one of those things that people LOVE and everyone has their own way of making it.  And I never pass up an opportunity to try someone's pulled pork and either ask them for their recipe or force them to make it for me over and over.

For example - my friend Kayla's pulled pork is always delicious and juicy and light (though I've never asked her for her recipe ;) - it's one of my favorite dishes that comes out of her company's kitchen and I order it all the time!).  And Bushmen's Smokehouse - damn kids.  I would veer off the road every time I saw their truck set up to serve.  Their pulled pork is heavy, saucy, smoky, and to die for.  I ordered it as often as I could and hoarded leftovers like a squirrel prepping for winter.

I have my own way of prepping pulled pork.  Just a tenderloin in a little root beer and cook on low in the slow cooker until tender.  Add BBQ sauce and done.  I typically do a tenderloin because it's not very fatty and it's super easy to deal with.

But when I want to amp it up a little, I pick up a shoulder or a butt and choose between a couple of different pulled pork recipes and get to it.

We should all know by now - that the addition of beer (or pop!) majorly tenderizes meat.  I also picked out this recipe because it had very few spices - which meant that most of the flavor profile would come from the Guinness

Also - I put it together in like 4 seconds.  lol

First - slice up the onion and put it all in the bottom of the slow cooker.

Combine the smoked paprika, red pepper flakes, garlic powder, salt, and pepper together in a small bowl.

Rub it all over the pork shoulder.

ALL OVER.

Just like that.  And put the shoulder on the bed of onions.

Then pour the beer into the slow cooker.  The recipe says to pour the beer on top - but then that would wash away your lovely rub!  So I just pour it in and covered it up.

Then, cook it on low for a gazillion hours.

Or 10 - 12 hours.

Once the pork starts to fall apart easily, pull it out of the slow cooker, let it cool a little and remove the fat and shred the meat.

I also pulled out the onions and set them aside.  I poured out the cooking liquid and let the fats separate out.

After the meat is all shredded, I threw it back in the slow cooker, stirred in the onions, and stirred in some of the cooking liquid (that was separated out from the fat).

That's it.  No BBQ sauce.  Nothing extra needed to make it fancy or special.

But my gosh it's delicious!!!

Piled high on a homemade bun with a whole bunch of mayo.  It was absolute perfection.  Slightly sweet, a little bit of kick from the pepper flakes, juicy, and tender.  It didn't need anything else added to it!  Though if you wanted a little bite, you could put a little Dijon mustard on the bun.

I served this with Gnocchi Mac and Cheese (still to come!  Keep an eye out for that one!) and salad.  It was amazing.

Back to the pork.

Put it on buns (which is my favorite way!), or make it into tacos, or just have it by itself with a big old salad or mac and cheese.  I'm all about the carb life - so I like buns and mac and cheese!

ENJOY!  -xoxo Heather

Creamy Chicken Enchiladas

I am never going to get tired of enchiladas.  Sorry.

Actually.  It's my blog...  Soooooo - not sorry.

If you've been hanging around long enough - you know that I don't mind taking a labour intensive recipe and cranking it out.  Generally to delicious results.

But lately - I've been really wanting to share with you some quick weeknight meals!  And enchiladas do NOT have to be a big deal.  They can be super-fast and something that you can whip up after work one night.

And this recipe fits the bill!  I actually think it takes longer to do the dishes (of which there aren't many), than it takes to make these enchiladas.

Before we get started - I recommend visiting Kevin and Amanda's website.  Their recipes are always great and they focus on quick weeknight meals.  Which, for a lot of us can be a difficult task - especially when we get into a rut.

Gather all your things.  

Yes.  There is cream in this recipe.  Clutch your arteries ladies and gents - there are 2 cups, yes TWO, of whipping cream in this recipes.

Sooooooo - super easy weeknight meal.  Not super easy on the waistline.  You can't have it all I suppose.  lol

To kick things off, melt the butter in a large skillet.

Then, chuck in a can of Rotel tomatoes.  At this time, I used a Save-On Foods generic brand of tomatoes with chilies and lime juice which was a lovely substitute, but this year (2019) grocery stores EVERYWHERE started carrying ACTUAL Rotel tomatoes.  Previously, these were only available in the States!

Fry it in the butter a bit, then chuck in the cubed up cream cheese.

Then the rotisserie chicken meat that you pulled apart.

And some cilantro!  You can leave this out as there's not too much, but it really does add something special.

Stir it all together.  Then divide the chicken mixture between 8 tortillas and spread down the center of each tortilla.

Like so.

Roll the tortillas up and place them seam side down in a 9 x 13 inch baking dish.

Like so.

Sprinkle with a WHOLE BUNCH of Monterey Jack Cheese.

Monterey Jack cheese is a must here.  It's an amazing melting cheese.  It's WAY different than Mozzarella.  I even use Monterey Jack on pizza!

Then, drizzle with two (yes, TWO) cups of cream.

(I see you clutching your pearls.  Yes.  You in the back - I see you!)

Then, you're going to cover those suckers up and bake them.  Then you're going to pull off the foil and bake a little longer until the top is golden.

These were SOOOOOO good.  (with all that cheese, cream cheese, and cream - how could they NOT be??)  And SOOOO easy.  

Honestly, if you're watching those calories, then this isn't the enchilada for you and I could probably point you in the direction of something easier on the waistline.  But if you have little tykes who are gearing up for some fierce hockey, or lacrosse, or any kind of sport that they happen to be playing - they will appreciate this hearty, delicious meal!  (I think lol)

I really loved this recipe!!!

Now - the recipe I made is totally different than what Kevin and Amanda have posted on their website.  I suspect that I made this and then in 2018, it was reposted with some changes.  I'm going to post the recipe as I made it above, but keep in mind that you can leave out the butter and the cilantro (that's what their recipe calls for now).  Don't sub out the cream.  It will probably end poorly.

Enjoy! - Heather

Triple Layer Mousse Pie

Let's say Thanksgiving is coming.  And let's say that SOMEONE doesn't like Pumpkin desserts *cough*Gary*cough* - even though throughout our ENTIRE childhood, our Mom made delicious Pumpkin Squares with like, four pounds of cream cheese frosting on top.

Turns out - SOMEONE has been playing it cool this whole TIME!  It was only when we were adults that he actually came clean - while I was cutting into a freshmade batch of Pumpkin Squares after Thanksgiving dinner.  I was bitterly bummed out.  lol

Let's say that you're bringing the dessert for Thanksgiving, but your friends (Brother) doesn't like Pumpkin Pie or Pumpkin Squares and is basically not interested in Pumpkin at all,

You should bring THIS.

It is rich and decadent and SUPER-impressive with it's three layers of chocolate all held together with a super easy tart crust.

If you're a serious chocoholic - then you and this dessert are destined to be together.

First - start the tart crust.  It needs to cool completely before you start on the chocolate layers.

The flour didn't make it to the picture party, but you're going to need some.  Pull out your food processor and pour in the flour.

And the cubed butter and the salt.

Then pulse it until it looks like coarse bread crumbs.

In a small bowl, combine the egg,

And the condensed milk,

Turn on the food processor and drizzle in the egg mixture and pulse until it comes together.  Then turn the dough out and knead it a little, press it into a disk, and refrigerate.  Not unlike pie crust.

After the dough has chilled, roll it out and press it into a 9-inch pie plate.  Prick it all over with a fork, freeze, line it with parchment paper and pie weights or dried beans and bake.

Once the crust is cooled, make the ganache.

If anyone happens to spot this Bittersweet Chocolate anywhere, please let me know.  I took for granted that I could buy it here in my local grocery store for a little while.  They are no longer carrying it here.  *sadface*

Over low heat, heat the cream,

Add  in the butter and vanilla.  Once the butter is melted, bring to a quick boil.

Remove the pot from the heat and add the chocolate.

Whisk the chocolate into the cream until it's smooth and shiny.

Let it cool for a bit, then drizzle it into the cool tart crust.

Use a spoon to spread the ganache all over the bottom and up the sides of the crust.  Then chuck it in the fridge.

Next, make a chocolate mousse.

In a double boiler, you're going to melt the butter and whisk in the espresso powder.

In a large bowl, combine the egg yolks,

Cream, half and half, 

Vanilla and sugar,

Whisk together until combined.

Then, pour the egg mixture into the butter-espresso in the double boiler.  Remember to do this SLOWLY so that you will temper the eggs and they won't scramble on you.

Believe me - there's nothing worse than scrambling eggs this way.  It actually breaks my heart a little when it happens.

Continue to stir the mixture until it's thickened.  This could take up to 18 - 20 minutes.  You'll know it's ready when it thickly coats a spoon.

Remove this mixture from the heat and add the chopped chocolate.

Let the chocolate melt a little before stirring and then whisk until the mixture is smooth and combined.  

Let cool for a few minutes before pouring half of it into the chocolate-coated crust.

Chuck this in the fridge and let it set.

Meanwhile, whip cream until stiff peaks form.  Gently fold the whipped cream into the reserved mousse until no white streaks remain.

Then top the chocolate mousse with the whipped topping, spreading to the edges of the crust and chill for a couple of hours to set.

I'm not 100% sure why those little white flecks appeared in the whipped topping - but we didn't notice them at all when we were shoving this in our mouths.  And then when I cut a piece later on, the white bits weren't there at all.

It's a complete mystery.

Look

at

ALL

the layers.

Straight up - this is not really for the faint of heart.  It's SO rich and creamy and perfect.  The crust is flaky and delicious!!

So WHY would I serve this after Thanksgiving dinner considering it's so rich and heavy?  Well - you're already there - you might as well go through the door.  If you know what I mean.

Trust me - you need this in your life.