Saturday, August 4, 2012

Crock Pot - Pulled Pork Tacos

I typed this up in May and kept telling myself to take pictures the next time I make it... and kept forgetting to take those darn pictures!

My mother served us pulled pork tacos one night.  She threw pork loin, salsa & chopped green chiles into her crock pot and let it simmer.  It was very tasty but I wanted to kick it up a bit so I added some seasoning to get that yummy flavor I love about well seasoned fajita meet.  As this really got going in the crock pot my kindergartener says "It smells like Del Rio in here".  Del Rio is a local Mexican restaurant.  I had to give him a high five and hugs for that!  I knew I must be doing something right :-)
  • 2lb. Pork Loin
  • 1 Cup Salsa 
  • 2 Tablespoons Tequila (optional)
  • 2 Tablespoons Molasses
  • 1/2 Tablespoon Cumin
  • 1/2 Tablespoon Chili Powder
  • 1 teaspoon Paprika
  • 1 large Onion, cut into thick wedges
  • 1-2 Jalapenos, diced
  • 1 Lime (for Zest & Juice)
  • Flour tortillas
  • Your favorite fajita/taco toppings
Add the salsa through the jalapenos to your crock pot.  Zest half the lime (about 1 Tablespoon of zest) adding it to the pot and then add juice of half the lime*.  Give a good stir to mix all the ingredients together and nestle your Pork Loin into the mixture.  Set your crock pot on low and let it cook 6 hours.  At the half-way point I turn the pork over to ensure even cooking.  Use 2 forks, scraping the pork in opposite directions to "pull" the meat.

Serve with flour tortillas and your favorite fajita/taco toppings. 

*So as not to waste any lime, zest and juice the entire lime, setting half of each aside to use in my Roasted Corn w/Tequila Cream Sauce recipe which makes a wonderful addition to these tacos!

Witch's Notes:  Since Pork is the star of this dish and is associated with the Earth Element, this is an excellent meal for grounding.  Pork is also known around the globe as a bringer of prosperity as well as  fertility.  So set your intentions, write your prayers/spells ahead of time (if you're like me and you get lost in cooking and forget your intention) and stir in plenty of positive energy for a great outcome.

Roasted Corn w/Tequila Cream Sauce

I threw this together thinking it would go good with fajitas and was so happy with the way it turned out.  It is inspired by flavors in a pasta dish I like to order at a local restaurant.  I like to spoon this onto my fajitas.  You could also thin this out a little with vegetable or chicken broth and toss it with pasta and chicken - YUM!

  • 2-3 large ears of Fresh Corn
  • 1/2 Bell Pepper, diced (any color you want)
  • 1 small onion, diced
  • 1 jalapeno, diced
  • 1 cup light cream
  • 2 Tablespoons Tequila

Traditionally, corn is roasted over an open flame.  So I cheat a little on roasting my corn.  I am just too impatient to wait for the outdoor grill to heat up!  And to avoid scraping the kernels off the cob while its still smoking hot, I do that first.  Hey, it's okay...  I learned it from a chef!  So here is the method I use for roasting my corn:

Cut the kernels off the cob and toss them straight into a heated skillet.  No need for cooking oils or sprays.  Just keep an eye on the heat so they don't burn.  Once they start browning up, give them a stir.  When they've gotten deep brown spots on the kernels - voila! You've got roasted corn! 

Once your corn is roasted, add your diced onions to the skillet.  Cook until the onions begin to soften.  Add the tequila and the peppers to the pan.  Just before the tequila has completely cooked away, add your cream and turn heat to low.  In approximately 3 minutes, the cream will thicken and you're done.

Witch's Note:  As corn is the star in this recipe, this is good for grounding.

Sunday, June 17, 2012


Snickerdoodles + Chai spices = Chaidoodles

So, I've been thinking about these cookies for quite some time now and I finally got around to making them today.  To say they were a hit would be an understatement.  Even my kids loved them.  The recipe made 54 cookies and there are none left!  They are super easy.

  •          1 cup butter
  •          1½ cup sugar
  •          2 eggs
  •          2¾ cup flour
  •          2 teaspoons cream of tartar
  •          1 teaspoon baking soda
  •          ¼ teaspoon salt
  •          2 teaspoons ground cinnamon
  •          2 teaspoons ground cardamom
  •          1½ teaspoons ground clove
  •          1 teaspoon ground ginger
  •          4 Tablespoons sugar

Mix butter, sugar, and eggs in a large bowl.

Combine flour through salt in a separate bowl.

In a third, small bowl, combine the cinnamon, cardamom, clove, and ginger.  Add 2 Tablespoons of the spice mixture to the flour mixture.  Then combine the flour mixture into the butter mixture.

Add 4 Tablespoons sugar to the remaining spice mixture.  Scoop cookie dough into the sugar & spices and gently roll to coat.

Bake on an ungreased cookie sheet at 350 for 10 minutes.

Witch's Note:  Cinnamon, cloves and ginger are all good for drawing money making these delicious cookies perfect for prosperity work.

Monday, April 23, 2012

Beef Stroganoff

I have no idea where this recipe came from.  It is the recipe my mother used when we were growing up and every once in a while I crave it something terrible!  I use light sour cream and fat-free, low-sodium broth to attempt to make it better for the body.  I've also added mushrooms and rosemary to the original recipe for some depth and also, because I married an anti-onion person.  But I really miss the onions so sometimes I make it with the onions and pack it into lunch portions so I can enjoy it properly at the office :)

  • 2 Tbsp butter
  • 1 small onion, chopped
  • 1/2 pkg fresh mushrooms, cleaned & chopped
  • 1 sprig rosemary
  • salt & pepper to taste
  • 2 Tbsp flour
  • 1 lb think sliced sirloin beef, cut into 2 inch strips

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 Tbsp tomato paste
  • 1 can beef broth
  • 1 8oz container sour cream
  • 1 package wide egg noodles, cooked according to package directions

Melt 2 Tbsp butter and add onions, mushrooms and entire sprig of rosemary to pan.  Saute until onions are translucent.  Stir occasionally, pressing on the rosemary to release the flavor into the dish.  Add salt & pepper to taste at this stage.

Coat beef with flour and add to pan.  (I put the beef into a plastic bag, sprinkle the flour over the beef, and close the bag leaving as much as air as possible, then shake to coat.)

Quickly brown the beef and then remove beef mixture from pan and set aside.  You don't want to cook the meat all the way through as it will continue to cook a bit after you remove it from the pan.  You can remove
the rosemary sprig at this time.

Melt 2 Tbsp butter to any pan drippings, then whisk in 2 Tbsp flour.  You should have a thick paste in your pan. 

Whisk in 2 Tbsp tomato paste.  This will create a "blob" like below.

Then VERY slowly stir in the beef broth a wee bit at a time.  (The idea is to slowly thin out the flour mixture.  If you add too much broth too quickly, the flour mixture will break apart into small lumps and your sauce will not thicken.)  Let simmer 3-5 minutes.  Return beef to pan.

 Stir in sour cream.

 Cook an additional 2-3 minutes so that everything is warmed through.

 Spoon over egg noodles and enjoy!

Witch's Notes:  If you know me or have read any of my other blog you know that I am a bit of a magnet to spiritual energies.  Sometimes I can feel those energies building and know that they will soon try to get my attention in one way or another.  In learning about herbs it became apparent to me that I may crave dishes with onions and dig the flavor of rosemary for a reason.  It turns out, both are great for protection.  And it may be just a coincidence but after moving in with my now husband and excluding onions from our meals, the frequency of my experiences with spirits skyrocketed.  Other magickal properties that onion and rosemary have in common are exorcism, healing, lust, and help with sleep (prophetic dreams and peaceful sleep, respectively).

Friday, March 30, 2012

Pineapple Cognac Shrimp w/Risotto

Before we were married, my husband and I spent two weeks vacationing overseas.  He wanted to go to Italy and I wanted to go to Scotland so we did one week in each.  While in Italy we had this amazingly delicious meal of Pineapple Cognac Shrimp.  We even went back for seconds!  I have attempted to recreate this meal.  It's not the prettiest dish but I've got the flavors pretty close.  Suggestions for improvement are welcome!

·         Arborio rice
·         ½ Cup Cognac
·         1½  Cup Pineapple juice
·         2-3 Cups stock (seafood, veggie, or chicken)

·         1 lb. shrimp, peeled & deveined
·         ½ Pineapple, cored and cut into bit-sized pieces
·         Olive oil
·         Salt & Pepper

Cognac Sauce
·         2 Tablespoons butter
·         1 large shallot, finely chopped
·         1 Tablespoon brown sugar
·         ½ Cup pineapple juice
·         1 Cup stock (seafood, veggie, or chicken)
·         1/3 Cup cognac
·         ¼ Cup cream

Cook the rice according to the instructions on the box using the liquids listed above.  Start with the cognac and juice and then move on to stock.  Use seafood stock if you can but veggie or chicken stock will work too.  (If you've never prepared risotto before, I suggest getting all your other ingredients measured out and and ready to go; peel and devein the shrimp ahead of time too.  The risotto needs near constant attention to cook.)

Melt butter over medium heat, sauté shallot until tender (3-5 minutes).  Add brown sugar; stir to dissolve.  Add juice, stock, and cognac.  Simmer to reduce down to ½ cup (15-20 minutes).  Stir in cream.

Just before the rice and sauce are ready, heat olive oil in a pan and then add the shrimp and pineapple.  Season with salt and pepper.  Cook the shrimp 3 minutes on each side or until no longer translucent.  Combine the pineapple, shrimp and sauce.  Serve with Risotto.

Witch's Notes:  With cognac, pineapple, and shrimp this dish has all the making for a romantic rendezvous.  Choose your spell's words carefully.  I suggest including a time frame.  Describe the tender romance or, if you prefer, an erotic experience for the evening or weekend.  Care not for the past, nor the future but for the time of this specific encounter.  You can always brew up another spell when the time is ideal for the next encounter.  Leaving it open ended could bring unwanted attention or worse so remember, as with any spell, be careful what you wish for.  Enjoy and have fun!

Tuesday, February 7, 2012

Orange Rosemary Shortbread Cookies

Ever notice how pot lucks usually end up with a table full of store bought sweets and multi-layered Mexican dips?  It can be difficult to bring warm dishes to a pot luck if it is outdoors or in a small space with limited access to power outlets.  I decided I would make a savory shortbread cookie to bring to Circle last month for a change of pace.  Delicious!

2 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 tablespoon fresh rosemary, finely chopped (1-2 sprigs)
1 tablespoon orange zest
1 tablespoon fresh orange juice
2 sticks unsalted butter, softened

Combine flour, sugar, salt, and rosemary together in a food processor and pulse to combine.  Add zest and juice from the orange, as well as the butter, and pulse until combined into a dough.  You will need to refrigerate the dough for a bit (15-20 minutes).  I scooped mine as you would a chocolate chip cookie.  You can also form it into a log, wrap it in plastic wrap and refrigerate it that way so you can slice and bake.  If you want to do the slice and bake method, I would leave the dough in the fridge for at least 30 minutes.

Bake at 375 degrees for 10-12 minutes or until lightly golden on the edges.  Let the cookies cool for 5 minutes or so before you move them to a cooling rack as they are quite delicate.

Witch's Notes:
Both Rosemary and Oranges are associated with the element earth, making them perfect for grounding.  Rosemary also holds protection properties which will help if you are doing any spirit work. It is always a good idea to ground after ritual work or meditation.  If you have ever not grounded after ritual or spirit work, you know that your energy levels can be depleted and out of whack.  I will get dizzy or even nauseous.  Eating is a great way to connect with earth energy to ground and these savory little cookies are perfect for that!

Sunday, February 5, 2012

Pear Cupcakes with Ginger Butter Cream Frosting

At my company's holiday dinner party this year I had a fabulous desert.  Poached Pear with Ginger Ice Cream.  It was so delicious.  I've been dreaming of the combination of pears and ginger ever since.  After an afternoon glued to Cupcake Wars I had an idea to turn those flavors into a cupcake.  Only I'm not much of a baker.  So I channeled Sandra Lee, the Queen of Semi-homemade cuisine and went into the kitchen to see what I could do and this is what I did:

 2 tablespoons butter
4 bosc pears diced small
1/3 cup brown sugar
1/2 cup pear vodka
1 box of cake mix (I used Duncan Hines white cake)
3 eggs
1 tablespoon vegetable oil
1/4 cup water
approximately 2 shots of Pear vodka

2 sticks softened, unsalted butter
3 cups powdered sugar, sifted
1/4 teaspoon salt
1/4 cup milk
2 teaspoons ground ginger

Heat oven according to instructions on box.  Peel pears, cut in half lengthwise, scoop out seeds, and cut into a small dice.  Melt butter in skillet over medium to medium-high heat.  Add pears, brown sugar, and vodka.  Stirring occasionally, cook until most of the liquid has evaporated/cooked down into a near caramel sauce-like state and then remove from heat. (I intended to add pictures but I'm having some technical difficulties.  I will try to add them later.)

Combine cake mix, water, vodka, eggs, oil and cooked pears in a mixing bowl.  Beat with electric mixer until well combined.  Fill 24 lined cupcake tins 2/3 full and bake.  My cupcakes baked in 18 minutes.  Start with the low end of time instructions on the box and let them go a few minutes longer if necessary.

While the cupcakes bake, beat the butter with a mixer until it is quite creamy.  Add the sifted powdered sugar a little at a time, mixing well.  Add remaining ingredients and beat until well blended.  If you wish to have a thinner frosting, add more milk in small quantities until your reach the consistency you're looking for.  And if you prefer a thicker frosting, simply add more powdered sugar.

Witch's Notes:  Both pears and ginger are known to hold properties for love.  Ginger holds some heat so it can give you a little boost in the bedroom too!  Tailor a spell for love or something a little spicier to your needs, chant it over your bowls as you stir clockwise.  Maybe your can serve these to your significant other for dessert on Valentine's Day ;-)