Split Pea Soup

Oh man, this stuff is so simple and so delicious!  I just came up with the recipe based on what sounded good.

Ingredients
1 smoked turkey leg/drumstick
1 package split green peas (the dried kind)
1 carrot, chopped
1 onion, chopped
a small amount of oil or butter for sauteing
salt, to taste (note, the smoked turkey leg is already salty, so taste first)
freshly ground black pepper, in copious amounts

Directions
1. Boil turkey leg until meat is tender and falling off of the bone.  I've boiled it anywhere up to three hours.  While turkey leg is boiling, saute chopped carrot and onion until golden brown.
2. Let it cool down, then remove bones and chop finely (I also remove most of the skin).  Return meat to the broth and add carrot/onion saute.  Rinse the peas and add to the broth as well.
3. Simmer, covered, until peas are soft.  Add lots of ground black pepper and enjoy!

Carnitas

Ingredients:
1 bone-in pork shoulder, 4lb or more
salt
pepper
3 tbsp tomato paste (I have subbed this with chopped tomatoes, and it was fine)
5 cloves of garlic, crushed
2 bay leaves
1.5 tbsp ground cumin
1 tbsp dried oregano
1 tbsp black pepper
2.5 tsp salt
1 yellow onion, cut into 1-2 inch pieces
3 peppers (chopped) and 3 tbsp of adobo from a can of chiles in adobo sauce
tsp-tbsp of chicken stock concentrate
enough water to cover the shoulder

Season the pork shoulder with salt and pepper, then place in hot pan to sear each side.

While searing, combine tomato paste, garlic, bay leaves, cumin, oregano, black pepper, salt, onion, adobo, and chiles in the crock pot.  Place shoulder in and add chicken stock + water, enough to just cover.  If a small portion of the shoulder sticks out, that's ok; towards the last few hours of cooking, just flip the shoulder.

Cook on high for about 6 hours (until the meat is super tender and falling off the bone).  Take out, and loosely shred/chop.  Line a baking pan with foil and brush with oil or bacon fat.  Transfer the chopped shoulder to the baking dish, and broil/cook on your highest oven setting until the meat on top starts to brown/crisp.

YUM!

No-Bake Coconut Cheesecake

graham cracker crust
1 (8oz) package cream cheese at room temperature
1 cup/can of cream of coconut
1 package cheesecake flavored instant pudding
1 1/2 unsweetened shredded/powdered coconut
1 (8oz) tub of whipped topping

Mix together cream cheese and cream of coconut.  Add pudding mix and shredded coconut and incorporate. Fold in the whipped topping.  Spoon mixture into crust and refrigerate.  You may toast part of the shredded coconut and use as a topping.

Fluffy Amazing Pancakes

Makes 14-15 delicious, fluffy pancakes.

2 cups all-purpose flour
2 tbs white sugar
2 tsp baking powder
1 tsp baking soda
pinch of salt
2 cups buttermilk
2 eggs
4 tbs melted butter

Whisk together dry ingredients and wet ingredients in separate bowls.

Heat up a couple of pans (or a griddle) at about 3 (out of 10).

Combine the wet and dry ingredients, but don't overmix.

Scoop 1/3 cupfuls of batter into hot pans.  Flip when golden brown.

Veggie Dip

1/2 cup mayo

3/4 cup sour cream

dried parsley flakes

garlic powder

onion powder

ground black pepper

salt

Mix it up and let it sit for a few hours.

Peanut Butter Cheesecake

Another no-bake variation of cheesecake, this time with peanut butter.

Ingredients for crust:

20 Oreo cookies, crushed into crumbs using a food processor

5 tbs melted, unsalted butter

Directions for crust:

Mix the Oreo crumbs and melted butter in the pie dish until the crumbs seem uniformly damp. Then, press down to form a crust.

Ingredients for filling:

1 brick softened cream cheese (I used store-brand, because Philadelphia always seems to salty to me for desserts.)

2/3 cup peanut butter

1 14 oz. can of sweetened condensed milk

1/4 cup confectioners sugar (powdered sugar)

a few tablespoons of water (only if the mixture is too dry)

1 tub frozen whipped topping, thawed

Directions for filling:

Using a stand mixer or hand mixer, beat together softened cream cheese, peanut butter, sweetened condensed milk, and confectioners sugar until smooth and well-combined. If the mixture resembles cookie dough, it is too dry. Add a tablespoon or two of water and mix until smooth. Then, using a spatula, fold in the whipped topping until the mixture is uniform. Spoon the filling into the crust and smooth out the top.

Refrigerate for a couple of hours and serve.

Nutella Cheesecake

Adapted from this delicious recipe. I changed it a bit, because I didn't want to fuss with individual servings. This cheesecake is made in a glass pie dish and has about 12 servings. Most importantly, it comes together FAST and doesn't use the oven.

Ingredients for crust:

20 Oreo cookies, crushed into crumbs using a food processor

5 tbs melted, unsalted butter

Directions for crust:

Mix the Oreo crumbs and melted butter in the pie dish until the crumbs seem uniformly damp. Then, press down to form a crust.

Ingredients for filling:

1 brick softened cream cheese (I used store-brand, because Philadelphia always seems to salty to me for desserts.)

2/3 cup Nutella

1 tsp vanilla extract

1 tub frozen whipped topping, thawed

Directions for filling:

Using a stand mixer or hand mixer, beat together softened cream cheese, Nutella, and vanilla until smooth and well-combined. Then, using a spatula, fold in the whipped topping until the mixture is uniform. Spoon the filling into the crust and smooth out the top.

Refrigerate for a couple of ours and serve.