Chocolate Pudding

Don't you hate it when you buy an entire bottle of whole milk, use a cup or two, then have it go bad before you can find another thing to do with it? I do. I really do.
I had three cups of whole milk that was expiring in two days, so I googled "how to use up whole milk". Thankfully, The Thrifty Mama has a whole page on what to make when your milk is about to go bad.

Chocolate Pudding (from The Thrifty Mama)
Makes 1 large or 6 individual puddings

Ingredients:

3 cups whole milk
1/4 cup cornstarch

My friend thought my presentation was boring.

1/3-1/2 cup sugar
1 cup semi-sweet chocolate chips
Pinch of salt (optional, but recommended)

Instructions:

In a small bowl, whisk 1/2 cup milk and cornstarch together until completely smooth.

Pour remaining 2-1/2 cups milk and sugar in a medium saucepan.

Slowly whisk in cornstarch mixture and salt.

Cook over low heat, whisking to prevent lumps from forming.

When milk mixture starts to thicken, add chocolate chips.

Stir until chips are completely melted and pudding is smooth and thick.

Pour into one large or 6 individual ramekins; allow to cool.

Stir, then place plastic wrap on top and press to pudding.

Refrigerate for at least 2 hours for ramekins or 3 hours for one bowl.

I've never really liked pudding until now. This had a nice texture, although there were some lumps the next day. It had a mild chocolate flavor and wasn't too sweet. You can make it more sweet by using a full half cup. It's definitely better than any other pudding I've had. (Just because I didn't like pudding doesn't mean I'd never had it. I was a kid, you know. I went to summer camp.) It's surprisingly easy to make as well. It was made in a flash and it was gone in a flash... This was made when my brother was getting his wisdom teeth out. He was very appreciative; it's hard to eat anything besides pudding when your face is swollen like a chipmunk.

Unfortunately, he couldn't have the nuts leftover from Gianduja. 

Innovative Leftovers Part 3–Pulled Pork Fajitas

When my mom made pulled pork the other night, I think my brother's vow of vegetarianism was sorely tested. It was tested even more the next day when I made fajitas for lunch with the leftovers. We had a couple of ears of barbecued corn left over as well, so I threw those in too.
For the record, fajita is pronounced fa-he-ta. My friend insists on calling them fa-ge-tas. Are you reading this, Gabe?

Pulled Pork Fajitas
Makes 6 fajitas, serves 3

2 bell peppers (or 6-7 small peppers or 5 small peppers and 1 large pepper)
1/2 onion
4 ears cooked corn on the cob (or however many you have; supplement with frozen corn)
3 cups pulled pork
5-10 button mushrooms

1/2 can black beans, drained and rinsed
Olive oil
Salt and pepper

6 small tortillas
6 slices cheese

1/2 pouch red chile enchilada sauce (We love Rick Bayless's Mexican Everyday sauces.)
1/2 jar roasted garlic and tomatillo salsa (We love his salsas too.)


Instructions:

Slice onion, bell peppers, and mushrooms.

Cut corn off cob.

Pour olive oil into large pan over medium heat and place onions, peppers, corn, and mushrooms inside. Stir.

Continue cooking and stirring for about 3 minutes, then add beans and pulled pork. (I put the pork in a separate pan so my brother could have veggie fajitas.)

Stir, then cover and cook until onions are nearly translucent. Turn off heat.

Meanwhile, place tortillas with cheese in toaster.

Toast until cheese is melted.

It's melted. Yeah, I know it doesn't look like it is.

While tortillas are toasting, combine enchilada sauce and salsa in a bowl and stir to combine.

Fill each tortilla with sauce and filling. Salt and pepper to taste. Serve.

You're gonna need a fork and knife for this fajita.

Mmm... Pulled pork is just as good in a tortilla as it is on a bun. While it may sound strange to combine enchilada sauce and salsa, the sauce is very good. It doesn't clash at all with the barbecue sauce on the corn and pork. The cheese adds a nice gooey element, while the vegetables are slightly crunchy. I have to say, I wasn't expecting Mexican-American fusion to be this good!
Enjoy your fa-he-tas!

Poppy Bars

I apologize for my absence the past few days. My grandfather passed away and I haven't been able to concentrate on my blog. This post is dedicated to him.

These are named in honor of my grandfather. We were at my other grandparent's house and needed an easy, preferably no-bake recipe to send to him in a care package. I consulted my email folder full of Martha Stewart's Cookie of the Day newsletters. When I found these, I knew they would be perfect. They only have a few ingredients, and really, you can't go wrong with caramel and peanuts.


Caramel Peanut Bars (from marthastewart.com):
Makes about 16; possibly more or less depending on what size you cut them


Ingredients:


2-1/4 cup salted roasted peanuts
1 14oz bag chewy caramels (about 50 caramels)

1 cup mini marshmallows
1 tablespoon water
Butter or cooking spray for pan


Instructions:


Butter or spray an 8x8 inch pan and lay parchment paper inside, leaving overhang on two sides. Spray paper and place second sheet on top crosswise, creating overhang on all four sides. Combine caramels, marshmallows, and water in a saucepan over medium-low heat. Allow to melt, stirring to ensure it doesn't burn.

While caramels are melting, coarsely chop 1-1/4 cups of peanuts. Spread evenly over bottom of pan. Chop remaining 1 cup of peanuts; set aside.

When caramels and marshmallows are completely melted, pour mixture over peanuts in pan.

Sprinkle remaining 1 cup peanuts over top and pat down.

Allow to cool at room temperature for 2 hours or in a refrigerator for 45 minutes. Cut into bars. Or squares. Or trapezoids.

Of course, I had to try these to make sure they were deserving of being sent to my grandfather. And they were. Chewy, delicious, and peanuty, these no-bake treats are addicting. Seriously. After we sent off the majority in the care package, my mom and I kept cutting of bits of the leftover bars "just for a taste". I dread to think what would have happened had my brothers gotten their hands on these... Would they have found their way into their cereal?