Tag: pie

Hoosier Meal

Yesterday I had a fun trip down memory lane thanks to the young men and women.  The youth in my ward were doing a missionary activity where they went to people’s homes and ate a meal from that person’s mission.  They could then ask questions and learn more about what a mission is like.  I signed up and luckily my voice lessons were cancelled so it all worked out.

It’s interesting because I have never really tried to make the food from my mission.  This is partly because it’s not all that good for you (chicken and noodles over mashed potatoes, double starch oh my!) and because I never learned how to do it since I was so busy being a missionary. I haven’t cooked for a large group in a long while and it was exhausting!  I cooked for 8 people and realized while I was doing it that it is the size of my family! Gave me a new respect for my Mother!

I’ll just post the photos because I am behind on work and don’t have time to write much.  The meal was pork tenderloin sandwiches (an Indiana favorite inspired by Mug N’ Bun in Speedway, Indiana

Here are the youth and the youth leader.  It was fun to talk to them about my mission and answer questions
Here are the youth and the youth leader. It was fun to talk to them about my mission and answer questions
Pork tenderloin sandwich an indiana favorite.  They are sometimes called Hoosier Sandwiches
Pork tenderloin sandwich an indiana favorite. They are sometimes called a Hoosier Sandwich
My inspiration.  Mug n Bun pork tenderloin.  Mine looks pretty close
My inspiration. Mug n Bun pork tenderloin. Mine looks pretty close
Hoosier pies or also called sugar cream pies.  Kind of like coconut cream pies without the coconut.
Hoosier pies or also called sugar cream pies. Kind of like coconut cream pies without the coconut.
Hoosier pie with berries on top (not traditional with the berries but the pie is so rich it needed it)
Hoosier pie with berries on top (not traditional with the berries but the pie is so rich it needed it)
The spread
The spread
dinner hoosier sandwiches, corn chips, guac, and cesear salad
dinner hoosier sandwiches, corn chips, guac, and Cesar salad

It was a lot of work!  I was exhausted afterwards but it was a lot of fun too.    Sometimes I think doing regular things like cleaning and cooking make more achy than working out.

By the way, this is in no ways a low calorie meal.  It’s that midwest stick to your ribs kind of cooking but it sure tasted good!  I was proud of the sandwiches because I don’t have a ton of experience deep frying (probably better that way) and they turned out very yummy.  My roommate agreed they were a success.  The teens loved them!

Here are the 2 recipes I used

Hoosier Pork Tenderloin Sandwich

( I had the butcher pound out the pork so I skipped the first part of the recipe)

2 pounds center-cut boneless pork loin
2 large eggs
2 cups buttermilk
2 cloves garlic, crushed
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 sleeves saltines (about 80 crackers)
2 cups instant flour (such as Wondra)
Peanut oil, for frying
4 soft hamburger buns, split
1/3 cup mayonnaise
3 tablespoons yellow mustard
1/2 head iceberg lettuce, shredded
2 tomatoes, thinly sliced
1 red onion, thinly sliced
4 half-sour dill pickles, thinly slicedDirectionsCut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.

Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.

Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hoosier-pork-tenderloin-sandwich-recipe/index.html?oc=linkback

Hoosier Sugar Cream Pie

(I used store bought crust- Marie Calendars is my favorite)

For the Crust:
1 tablespoon red wine vinegar
1 cup plus 3 tablespoons all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 teaspoons granulated sugar
7 tablespoons unsalted butter, cut into 1-inch cubes; 4 tablespoons chilled, 3 tablespoons frozen for 15 minutes
For the Filling:
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 teaspoon vanilla paste or extract
Confectioners’ sugar, for dustingDirections

Prepare the crust: Combine the vinegar with 1/2 cup ice water in a small bowl.

Pulse the flour, salt and sugar in a food processor until combined. Add the 4 tablespoons chilled butter and pulse until the butter is in pea-sized clumps and the mixture is sandy. Add the 3 tablespoons frozen butter; pulse until the frozen butter is also in pea-sized clumps. Add 5 tablespoons of the vinegar mixture; pulse 2 or 3 more times. Squeeze a small amount of dough between your fingers. If it does not stay together easily, add 1 more tablespoon of the vinegar mixture and pulse 3 or 4 more times. (Do not let the dough come together.) Turn the dough out onto a clean surface and gather into a lumpy ball; flatten into a disk, wrap in plastic and refrigerate at least 1 hour or overnight.

On a floured surface, roll the dough into a 12-inch circle, about -inch thick. Fit into an 8-inch pie plate and trim the extra dough, leaving a 1-inch overhang; reserve trimmings. Fold the edges under the rim and crimp. Refrigerate the crust until firm, 20 minutes. Meanwhile, preheat the oven to 400 degrees.

Line the chilled crust with foil and fill with pie weights or dry beans. Bake until the edges are golden, 15 minutes. Remove the foil and weights; continue baking until the center of the crust is dry and golden brown, about 12 minutes. Cool slightly on a wire rack. Cover any cracks in the crust with the dough trimmings before filling.

Prepare the filling: Whisk the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar. Combine the heavy cream and vanilla in a separate bowl and slowly whisk into the sugar mixture until smooth. Pour the filling into the prepared crust; bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40 minutes. (Tent loosely with foil for the last 10 minutes if the crust gets too dark.) Cool to room temperature on a wire rack, then refrigerate until ready to serve. Dust with confectioners’ sugar before slicing.

Read more at: http://www.foodnetwork.com/recipes/hoosier-sugar-cream-pie-recipe/index.html?oc=linkback

Pies, Books, Hair and Chili Lesson

Phew!  What a day! I’m exhausted but it has been tons of fun.   Here it is in pictures.

First of all I had book club in the morning and made these pies
First of all I had book club in the morning and made these pies

me and pie

Blackberry Crumb Pie

Ingredients

1 Pie Crust, refrigerated or from scratch

For the Filling:

3 cups fresh or frozen blackberries
¼ – ½ cup sugar
¾ teaspoons cinnamon

For the Crumble Topping

2/3 cup sugar
1 ½ cups flour
12 tablespoons butter

Instructions

For the Filling:

Toss the berries with the sugar and the cinnamon.

For the Crumble Topping:

Whisk together the flour and the sugar.
Cut in the butter with a pastry cutter or fork until mixture is crumbly.

Assemble:

Press the pie crust into a pie dish.
Pour in the berry filling.
Cover with the crumble topping.
Bake at 400° for 1 hour (The recipe only called for 35 minutes but it just wasn’t done)

Book club was neat. I figured out it was our 30th book! Not too shabby.  We read Rebecca by Daphne DuMarier and we all enjoyed it immensely.  While we were talking about the book I had my light fixture and art installed in my room.  I kind of love it!

new light fixture
Isn’t it pretty? I just love it.

Then I met my trainer for a quick session and went to 2 Wallgreens to get an awesome collage poster done for my lesson.  I’m teaching about friendship and so I made a poster of my friends.  Then I came home and had another mini bookclub session with my friend Melissa who couldn’t come earlier but wanted to talk about the book. So fun!

Next, I had to work on my lesson for a bit and do the program for tomorrow’s relief society.  Then it was time to get my hair cut and colored by my friend Rachel.  It’s very similar to what I always get but I like it.

New hair.  Or the same hair again.
New hair. Or the same hair again. What do you think?

Then Taylor and Becca came over and we did another of our cooking lessons.  This time I taught them how to make chili and cornbread.  Everything turned out great especially the chili and it was so much fun to teach them and gab together.  They are such fun friends.

I think they had fun? :)
I think they had fun? 🙂
chili
I’d say it was one of the best chili’s I’ve made. Yum

Chili

1 yellow onion diced

3 red, orange, yellow peppers diced

2 jalapenos seeded, pulp removed, finely diced (less if you don’t want it to be spicy)

1 tbsp olive oil

1 lb ground beef

3 cans diced tomatoes

1 small can of tomato paste

2 tbsp chili powder

1 tsp smashed garlic

1/2 tsp cumin

1 tbsp paprika

1/2 tsp nutmeg

2 tbsp honey

4 cups chicken broth

2 cans black beans (or any kind of beans)

Heat olive oil add diced onion, garlic, peppers.  Sweat vegetables until clear.  Add ground beef until heated through.  Add spices. Add tomatoes, tomato paste, chicken broth, black beans, add honey to taste. Come to a boil and then simmer and it will get thicker. Top with cilantro, green onion, greek yogurt etc. Serve with cornbread.

Taylor learning to cook
Taylor learning to cook
Me and Tayor
Me and Tayor
Becca stirring some chili
Becca stirring some chili

So is that not a super full day? Tomorrow I have to teach my lesson and pick my Dad up from the airport and then its back to work.  Busy, busy, busy but happy.  Life is good. Wish me luck on my lesson.  A little nervous about it because its a little unorthodox but in a good way.  Right now I’m too tired to give it much thought.  What fun day!