Rogers Yums!

 Pork and beans from a can, sometimes called baked beans, is usually alright.  However it may be "enhanced" in the following way: 1. After cooking some pork on the grill or after it goes through a BBQ process of deliciousness, take some of the pork and any left over juices and set it aside.  Shred this pork if it is not shredded already. 2. Open two regular sized cans of your favorite brand of pork and beans or baked beans. 3. Open one regular sized can of your favorite chili.  This should not be too spicy unless you really like hot chili. 4.  Combine all of the ingredients into a mixing bowl and stir or mix thoroughly. The goal here is to increase the amount of pork with the beans, hence Pork, Pork, and Beans.  There may still be more beans than pork, but there should be more than one little piece of pork out of a whole can.  The pork juices are for additional flavor.  The chili is to add additional spice to the mix.   5. Taste the mix ...

I found a 7-bone roast on sale for a really good price, so I bought it. It has a lot of fat and bone, but it was really cheap and has a great flavor. The roast was about 4.5 pounds, and probably had about 3.5 pounds of usable meat. I used it to make some really good BBQ beef sandwiches. You could use a different kind of roast, but I suggest something with a lot of connective tissue, such as a chuck roast. My roast was about 2 inches thick. For a thicker roast, you may need to increase the cooking time or else cut it into smaller pieces before cooking. Put the roast in the instant pot with 1/2 cup water, 1 cup salsa, and 1 teaspoon salt. The salsa I used was a really good roasted Hatch green chile salsa that I found at the store, but you could substitute whatever kind you want. Cook it at high pressure for 40 minutes, followed by a natural pressure release. I separated the meat from the fat, bone, and stuff after it cooled off a bit, but it would probably be better to chill it ov...

I was playing with the Our Best Bites Mint Brownie recipe, and I came up with a version that tastes remarkably similar to chocolate orange sticks. One change I made was to the chocolate. Instead of using baking chocolate and chocolate chips, I used a dark Belgian chocolate bar from Trader Joe's. This required reducing the sugar in the brownie batter a bit, and increasing it in the glaze. Then, of course, I made an orange frosting instead of using mint. I don't bother lining the pan with foil or parchment paper.  That would be useful it you wanted to remove the brownies from the pan before cutting them, but I find that cutting and serving from the pan works just fine. Brownies 6 ounces Trade Joe's Pound Plus 72% dark chocolate 1 cup butter 4 large eggs 1 3/4 cups sugar 2 teaspoons vanilla 1/2 teaspoon baking powder 1 1/4 cups flour Frosting 2 cups powdered sugar 4 tablespoons butter, softened 1 teaspoon orange extract 1/3 - 1/2 cup orange marmalade orange food coloring Choc...

  POTATO CRISPY BAKED This makes a perfect crisp skin baked potato that is not all soggy inside. A quick salt brine . It adds great flavor to the skin and even seeps into the potato a bit in the areas where pierced. Using high heat . That 450 degree F temperature prevents leathery skin. Never use microwave Taking the temperature with an instant read thermometer . Taking the temperature of a potato? Yes, 205 degrees is the ideal temperature for a fluffy interior (then you’ll baste and add just 10 more minutes to that). A light basting of vegetable oil crispens up the skin. But only add at the last 10 minutes or you’ll end with soggy skin. (The brine and basting is why you need to use that baking sheet and wire rack). Cutting the potatoes open immediately after baking . Otherwise they’ll sit and steam inside and become heavy. The fluffy interior is everything, I’m telling you. 4 (7 – 9 oz) potatoes 1/2 cup warm water 2 Tbsp salt 1 Tbsp vegetable oil (don’t us...

2 skinless chicken breasts                                     1 C low-sodium chicken broth 1/2 t turmeric                                                             1/2 t thyme 1/2 t cumin                                                      ...

  Basic Bread Recipe  I only share this information on a knead to know basis. Bread cannot be hurried so just flow with it.  When flour is made the various parts of each kernel of wheat are taken apart and then recombined in different ratios to produce different types of flour.  Bread is very forgiving. You can substitute ingredients as much as you want as long as you keep your eye on the results and make needed adjustments downstream to repair the change.  All purpose flour is just that. It can be used to make anything except bread. Bread flour was designed to be paired with yeast and its high protein content produces more gluten (the stretchy stuff that gives bread its flexible texture). In a pinch you can add extra gluten to AP flour and still get satisfactory results.  Any kind of fat can be used depending on the texture and flavor you want. Old time cooks would keep a drippings can near the stove which they would use to drain the fat off ...

Here's a new favorite recipe around our house.  I adapted an old recipe from my aunt and merged it with some recipes online and added some other things.  We've really enjoyed it lately. Love, Aubrey  3 packages pork carnitas (about 6 pounds) 10 oz can mild red enchilada sauce 14.5 oz can petite diced tomatoes 1 1/4 cup packed brown sugar 3 TB dried onion 1/4 tsp baking soda (after cooking) 1/2-1tsp garlic powder 1+ tsp salt                                    Cooked first 5 ingredients in the Instant Pot for 40 minutes at high pressure, 15 minutes cooling down, then release pressure.  Strain sauce into a skillet and reduce until fairly thick and syrupy.  While it’s reducing, add ¼ teaspoon baking soda, ½-1 tsp garlic powder and 1+ tsp salt (to taste).    Shred the pork. After the sauce ...