Tomatillo Pork Tacos

Need an easy recipe for dinner for your starving family?

Need a recipe to share with a college kid who wants to learn to start cooking?

Need a Sunday lunch meal that will be done when you walk in the door hungry from a morning at church?  Look no further.

Try this Tomatillo Pork Taco meal.  Tomatillos are found in the produce section and have a papery skin on them.  Take that covering off before you chop them up to go into this SURSEElicious meal.

 

Tomatillo Pork Tacos

Tomatillo Pork Tacos

Ingredients

  • Pork shoulder roast or pork butt- You could also use a tenderloin
  • 1 large onion, rough chopped
  • 3 cloves of garlic, smashed
  • 1 tsp cumin
  • 1 tsp salt and pepper
  • 10 tomatillos, rough chopped
  • 1 bunch of cilantro, rough chopped
  • 1 jalepeno, seeded and chopped (you don't have to add this if you don't like spicy!)

Instructions

  1. Season your pork with cumin and salt and pepper.
  2. Can use more than a tsp of cumin.
  3. Throw pork into crock pot.
  4. Rough chop onion and tomatillos and throw in on top of pork.
  5. Rough chop cilantro and add.
  6. Seed and chop jalapeno and add to crock pot
  7. Cook on low for 6-8 hours in crock pot
  8. When done take pork out of crock pot
  9. Use two forks to shred pork meat and then put back into crock pot
  10. Serve with warm tortillas, sour cream, cheese and hot sauce.
http://surseegal.com/tomatillo-pork-tacos/

Pizza Roll Yummyness

Pizza Roll is a great meal for the family, and it isn’t really that hard to make.  Just takes a little planning ahead, like all good things.  This is also a fantastic recipe for your college kid- not too hard and can be made ahead and shared with others.

I made it with a friend and wanted to share the pics with you.  Recipe follows.

Use this Hot Roll Mix to get started.

Pour the yeast into the flour mixture and whisk it around.

Add 2 tablespoons of butter to the water and warm in the microwave for a minute. Then add to the flour with an egg. Mix it well until it all comes together.
Next you dump it out on a floured cloth and knead it until it isn’t sticky anymore- around 3-4 minutes.
Then let it rest for a few minutes.
While it is resting, I brown the sausage with some chopped onions.
Done.
Next I make the cheese mixture for the inside of the pizza roll.  In a large bowl, I add these spices,
Parmesan cheese,
and Mozzarella cheese.
Add the cooled sausage and stir it all together.
Spray a cookie sheet with some Pam.
Take your dough and dump out onto your floured cloth.  Push and smash it into a rectangle with your hands.   I sometimes roll the dough with a rolling pin out on the floured cloth into a 12 x 10 rectangle.  But you can just smash it around with your hands.
Plop the cheese/sausage mixture on top and spread it out to the edges.
Roll the dough toward you and seal the edges, turning the ends down and pinching them closed.
Then pick it up carefully and transfer to the cookie sheet, seam side down.
Here is where I repaired the roll where I tore it a little.  Easy to add a pinch of dough to repair the hole.I always curve it a little and then brush it with a beaten egg to give it a nice shine when it bakes.

Bake the Pizza Roll at 350 for around 15-20 minutes, until golden.  Slice into 2 inch thick slices.

Serve it with some a warm bowl of Prego or your fav marinara sauce.  I usually let the kids ladle some sauce onto their plates and dip the Pizza Roll slices into the sauce.

You can also make this ahead of time and reheat for dinner, or you can even bake it and freeze it. To serve thaw in frig and then reheat it, wrapped in foil.

A Sursee for the Family.

Recipe
Ingredients
1 lb sausage
1/4 cup chopped onions
Saute onions and meat and then drain and cool.

Pillsbury Hot Roll Mix
Prepare according to the directions on the box for hot roll dough-
Add 2 tbl soft butter and 1 cup of warm  water to mix.  Mix in the egg.
Knead and let rest, covered.

Mix together:
 2 cups shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese
1 tbl basil
1 tbl oregano
1/2 tbl garlic salt

1 egg, beaten, to swish on the roll before baking.

Directions:
Combine cheese mixture with cooled sausage.  Roll out dough into 12 x 10 rectangle on floured cloth
Dump cheese/sausage mix on top of dough.  Starting at one wide end roll over and then seal edges by pinching dough.  Beat one egg in small bowl and brush the Pizza roll with it.

 Spray cookie sheet with Pam and bake the Pizza Roll at 375 for15-20 min or until golden brown. Check at 15 minutes as I can’t really remember right now-ha!

Hope your family enjoys this recipe.  It is also a great dinner to take to a new Mom or someone recovering at home and needing a meal.  Enjoy and pass on this SURSEE.

What do you take to a new mom or friend in need of din-din?  Do tell.

Mamaw’s Lemon Cake

I want to have a recipe named after me someday. Wouldn’t that be super cool? Actually Mamaw’s Lemon Cake is really Aunt Jenny’s Lemon Cake.  They were sisters who loved well. Loved their husbands, children, grandchildren and great-grands.

I am thankful that I knew them.  Mamaw would bake this cake for us when we came to Nocona. My boys love it.  It is my go-to cake for some of them for their birthday.  I also have frozen this cake whole as it freezes beautifully.

This is a great cake to serve at a Ladies Luncheon or for a Faculty Luncheon-  looks so pretty all sliced up on a silver tray.

It is a perfect cake to slice after dinner and satisfy your sweet tooth.  Also a nice finish after a summer BBQ.

Don’t forget to take pictures on the birthday with the cake.  These are fun.

Look at the icing puddling around the base -yummy-licious!

It is great to see this one growing up!

Basically Mamaw’s cake is a white cake mix and lemon jello,

Eggs

Juice from fresh lemons

Oil and Lemon extract

This all mixes up to make a wonderfully moist cake. Here’s the recipe.

Mamaw’s Lemon Cake

Mamaw’s Lemon Cake

This is definitely a SURSEE of a Cake. Let me know how you like it!

Ingredients

  • 1 box white cake mix
  • 1 box lemon jello
  • 4 eggs
  • 3/4 cup water
  • 3/4 cup oil
  • Juice of 1/2 lemon
  • 1 tsp lemon extract
  • I also add the zest from the Lemon I juiced.
  • Icing
  • 2 cups sifted powdered sugar
  • Juice of 2 lemons
  • Zest these same lemons- so fresh tasting.

Instructions

    For the Cake
  1. Mix all the ingredients above in a mixer and pour into a greased Bundt cake pan.
  2. Bake at 350 degrees for 30-35 minutes.
  3. For the Icing
  4. Pour over the cake while it is still warm. You can also make the icing a little thicker by not adding so much lemon juice. Your choice.
http://surseegal.com/mamaws-lemon-cake/

The Best Ever Brisket

This is the Best Ever Brisket.  I made it for New Year’s Eve, and it perfumed the house with a meaty yumminess all day.

It is not my own creation…well, it kind of is.  I took a recipe from the Pioneer Woman and had not read all the way down through it when I was preparing it.  It  had one ingredient that I didn’t have, so I substituted. Which I do a lot.  And, I think it is ok to do that.  Within reason.

Here is the link to the whole recipe:

http://thepioneerwoman.com/cooking/2007/06/brisket_baby/

Go to her site and look at all the pictures…she shows how to lay the slab of beef in the pan with the fat side up.  She does this because she says all that grease drips down and makes the beef tender.  I agree!
She also marinates it over night which I think makes it extra tender.

I didn’t have all the soy sauce it calls for- which is a bunch-1 1/2 cups.  So, I added this~~

to make it to the 1 1/2 cups measurement mark. (Allegro Marinade- found at any grocery store)

 I think I followed the rest of the recipe.

The Pioneer Woman has been a great help to me.  Her recipes are always yummy, and she is pretty funny when she writes so you get that added bonus of laughter.  A double SURSEE– good food and Laughter.

The other bonus to brisket is Brisket Tacos the day after.  The *pickins’ are perfect to wrap into a tortilla and serve for the next day.

Let me know if you like this recipe as much as I did.

*Pickins’ are the little morsels of meat that are not big enough to feel good about serving to your mom, but make great tidbit bites for kids and for tacos the next day.  Also can be used to describe the pieces of chicken and turkey that just don’t look all that great after you have carved the bird, but are yummy-licious.

Ingredients

  • 2 cans Beef Consomme
  • 1/2 cup Lemon Juice
  • 1-1/2 cup Soy Sauce
  • 5 cloves Chopped Garlic
  • 2 Tablespoons Liquid Smoke
  • 10 pounds Beef Brisket

Preparation Instructions

Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.
When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.
You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
Brisket is great with mashed potatoes, with the juice spooned over the top. It’s also great on a sandwich with melted cheese.