Food processor heaven

Ever since I made that homemade laundry detergent, I've been dreaming about food processors (apparently it will grate/shred the Fels Naptha or Zote soap into powdery snow--would have been nice to have when I made it!).

Food processors are expensive.  They are bulky.  They gather dust in cupboards.  SO I was only going to get one used and for cheap, if I could find one locally.  Even if I only used it for the laundry detergent, I felt like it would be worth it.

So, yesterday I bought a used one for cheap.

And I've used it twice and cried tears of joy at the chopping/shredding/blending job it did!  (OK, I didn't cry, but I had a huge smile on my face!)

Using THIS IDEA online, I threw some frozen apricots and blueberries in the food processor and pulsed for a minute or two.  The concoction was the texture of Dippin' Dots and was YUMMY!

Then this morning, as soon as I got the groceries out of the van, I made a cilantro jalapeno dip, using the food processor to chop up the cilantro and jalapeno in a way that I didn't think was possible in this life, and then adding a cup each of sour cream and mayo and a packet of ranch mix.  Sliced up a baguette and dined like a queen.  Here's the recipe link for that one:  CILANTRO JALAPENO dip.

This is going to be fun!

Another winning cinnamon roll recipe

I try to ignore most of the yummy recipes floating around the Internet, but when my friend Molly posted a picture of the cinnamon rolls that she and her friend were devouring at college, I could not resist.  I made 3 batches and they were NUMMY!  Thanks, Molly!

Shortcut Caramel Cinnamon Rolls

Makes 8 rolls

Adapted from BHG.com

Ingredients:
16oz frozen bread loaf
1/4 cup melted butter, cooled
1/4 cup sugar
1/4 cup brown sugar
1-1/2 teaspoons cinnamon
1/2 cup caramel bits
1-1/2oz cream cheese, softened to room temperature
1 Tablespoon butter, softened to room temperature
1-1/2 cups powdered sugar
1/2 teaspoon vanilla
1-1/2 teaspoons milk (or more or less)

Directions: 

1. Thaw bread dough using the refrigerator method indicated on the package (I let mine thaw in the fridge overnight.) Let dough come to room temperature for 10 minutes then lightly flour a clean, dry surface and roll dough into a 12×8″ rectangle. Combine sugars and cinnamon together in a small bowl, then spread melted butter over bread dough, and then sprinkle cinnamon-sugar mixture on top. Sprinkle on caramel bits (if using) then roll dough into a log, pinch seams to close, trim ends off, and then cut into 8 equal slices.
2. Spray a 9″ round baking pan very well with nonstick spray then arrange slices inside. Cover with a tea towel sprayed with nonstick spray then let rise until doubled in size, 30-45 minutes, in a warm place (I place the pan on top of a heating pad set to low.) Preheat oven to 350 degrees then place baking pan on a baking sheet and then bake for 20-30 minutes, or until golden brown.
3. Meanwhile, combine cream cheese and butter in a large bowl or in the bowl of an electric mixer. Beat until smooth then slowly mix in powdered sugar. Add vanilla then beat to combine. Add milk 1/2 teaspoon at a time until frosting reaches spreadable consistency. May need up to 2 teaspoons milk. Spread frosting on warm caramel cinnamon rolls then serve immediately.

And here's the link, with pictures:  Shortcut Caramel Cinnamon Rolls

WINNER: Grilled Honey Pork and Vegetable Kabobs

Boy, did we have a tasty, easy dinner tonight.  It's one I've made once before, a recipe from the website Melskitchencafe.com that the Deals To Meals blog adapted.  Had to share!

Grilled Honey Pork and Vegetable Kabobs

1/2 cup soy sauce
1/2 cup honey
1/2 tsp black pepper
2 cloves garlic, minced (I just used 2 teaspoons of jarred minced garlic cloves)
1/3 cup vegetable or canola oil
2.5 pounds boneless pork chops (or chicken), cubed  (I used one whole boneless pork loin)
2 red bell peppers, cored, seeded, and cut into large pieces
1 large red onion, cut into large pieces
8 oz. mushrooms, stemmed
2-3 cups fresh pineapple chunks (canned pineapple that's been drained is fine, too--that's what I used)
(I threw in 2 small Italian squash, cut into disks, too)

In a large bowl, whisk together the soy sauce, honey, pepper, garlic, and oil.  Measure out 1/4 cup of this marinade mixture and place in covered container in the refrigerator to use later for grilling.

Place the cubed pork in a large ziploc bag and the cut-up vegetables in another bag.  Pour half of the marinade over the pork and the other half over the vegetables.  Seal the bags and refrigerate for at least 2 hours (up to 24 hours is okay).

If using wooden skewers, soak them for 30 minutes in water prior to cooking.  Then thread the pork pieces onto skewers and alternate the veggies/fruit on separate skewers.  (So we had skewers with all pork, and skewers with all veggies).

Preheat a grill to medium heat and grill the skewers, flipping every couple of minutes, until the pork is cooked through (about 6-10 minutes total, depending on the heat of your grill and size of the pork pieces).  The vegetables only need a few minutes per side.

Brush the reserved marinade over the pork and veggies during the final minutes of cooking.  Serve immediately.


We had this meal with Doritos and sliced strawberries on the side--SOOOOOO good!

Here's the link to the original Mel's Kitchen Cafe recipe, in case you're interested:  Grilled Honey Chicken and Veggie Kebabs