Heat's Homemade: Vanilla extract

I had always wanted to learn to make my own vanilla extract. New flash: It's incredibly easy! Vanilla beans are a bit expensive, but it makes a ton of vanilla extract so will be well worth it. Also, you can continue to add vanilla beans and vodka if you start to run low. In a weird way, it's self sustaining.

Vanilla extract-adapted from Simply Recipes
Total time: Store for at least two months
Makes 1 cup vanilla

• 3 vanila beans
• 1 cup vodka
• Large mason jar

With a small paring knife, slice the vanilla beans almost all the way down the center, leaving them together at the end. Place in the mason jar, cover completely with vodka and shake. Store for at least 2 months before using, shaking occassionally. You can continue to top off with vodka if desired. Lasts for years.

White chocolate cranberry cinnamon rolls

Hopefully this comes across in how much I cook, but I'm trying to stay away from all processed/packaged foods as much as possible. That being said, I've never made cinnamon rolls from scratch unless you count those that come from a can.

Normally Scott and I stick to a standard of eggs, bacon, toast and possibly hash browns for breakfast. I came across this recipe, decided to find a date I could prep them (as they need to rise for a day) and then have these as a treat. These were absolutely delicious. However, it's a little bit too much work for my normal breakfast that I don't know if I'd make them again anytime soon. This recipe makes a ton, and they would be awesome if you're having family or friends stay over or come for breakfast.

Prepped

Finished product

White chocolate cranberry cinnamon rolls-adapted from Taste of Home Cooking School

Total time: 1 hour 30 minutes + overnight rising

Serves 16

Rolls

• 4 1/2 teaspoons (or two packets) active dry yeast
• 2 cups warm water
• 1 cup butter, melted
• 1/2 cup sugar
• 2 teaspoons salt
• 5 to 6 cups all purpose flour

Filling

• 1 cup butter, softened
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1 package (10 to 12 ounces) white baking chips
• 1 cup dried cranberries

Glaze

• 2 cups confectioners' sugar
• 5 to 6 tablespoons milk
• 2 teaspoons vanilla extract

In a large bowl, dissolve yeast in warm water. Add the butter, sugar salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.

Punch dough down. On a lightly floured surface, roll into a 24 inch x 12 inch rectangle. For filling, combine the butter, brown sugar and cinnamon; spread over dough to within 1/2 inch of edges. Sprinkle with white chocolate chips and cranberries. Roll up jelly-roll style, starting with a long side; pinch seam to seal. 

Cut into 16 slices. Place cut side down in two greased 9x13 inch pans. Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 350 degreese for 30-35 minutes or until golden brown. Combine glaze ingredients; drizzle over warm rolls.

Mongolian beef

I was so excited when I bought Bee Yinn Low's Easy Chinese Recipes. Chinese food is one of our favorite guilty pleasures, but if I can make a good stir fry, that's all I need. I also got a rocking wok for a wedding gift and it's the most amazing thing ever for stir fry. It's completely changed my life when it comes to stir fry. If you don't have one, go get one. If you don't have one-never fear-you can just use a skillet!

This Mongolian beef is one of our favorites so far! It has a lot of awesome flavor and is super easy to put together. The only thing I don't usually have on hand is the oyster sauce, but you should be able to find that in your local grocery store in the Asian food section (although, I did have to check a few times-it seemed to be hiding).

Scott is a huge fan of adding water chestnuts to stir fry. When I told him I was making Mongolian beef, he asked me to throw in some water chestnuts. I'd definitely recommend chopping them up a bit. But that's another great thing about stir fry-the majority of the flavor is in the sauce. Go ahead and add whatever veggies you like!

Mongolian beef-adapted from Easy Chinese Recipes by Bee Yinn Low
Total time: 25 minutes
Serves 4
Marinade

• 1 tablespoon plus 1 teaspoon soy sauce
• 1/2 tablespoon oyster sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon rice wine
• 1 teaspoon cornstarch
• 1/2 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 3 dashes white pepper

Stir fry

• 8 ounces flank steak. Cut into bite sized pieces
• 2 1/2 tablespoons oil
• 2 cloves garlic, minced
• 1-1 inch piece garlic, peeled and sliced thin
• 3 green onions, cut into 2 inch lengths
• 1 can water chestnuts, chopped
• Cooked rice, egg rolls or crab rangoon, for serving

Place all the ingredients for the marinade in a resealable bag. Place beef inside and toss to coat. Let marinate for at least 15 minutes. 

When done marinating, heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on  the outside but still pink inside. Place on a dish and set aside.

Heat the remaining oil in the same wok or skillet over high heat. Add the garlic, ginger, green onions and water chestnuts and stir from until aromatic. Add back the beef and good until no longer pink, about 1-2 minutes. Serve beef mixture with rice, egg rolls and/or crab rangoon.

Shredded pork burritos with tomatillo sauce

Aren't slow cooker's the greatest thing ever? I just love that I can put everything together the night before, and have minimal work to do when I get home. This pork recipe is more sweet than spicy for tacos-probably good if you have picky eaters.

But--those of you that like spicy food, do not dispair. I made the tomatillo sauce a bit spicy and it was absolutely heavenly. I wish I had more recipes for tomatillos. I will be honest, I don't really know what they are or how I should use them, but I always like when I do use them.

TIP: Since this is a bone-in roast, when I remove the bones, I put them in a gallon freezer bag, and keep in the freezer. Once the bag is full of bones, I'll make a bone broth out of it!

I will say though, I got to use my new Ninja blender for this, but ended up cutting my finger on the blade (it's really sharp!) :(  I am fine, but it definitely hurts!

Scott always makes fun of me for the amount of stuff I put in my tacos/burritos. Do you think it's too much for one girl to eat??

My burrito

Tomatillo sauce

Shredded pork burritos with tomatillo sauce-adapted from Taste of Home's Easy Back to School Meals

Total time: 9 hours

Serves 16

For the pork:

• 1 bone-in pork shoulder roast (5 pounds)
• 2 tablespoons plus 1/2 cup packed brown sugar, divided
• 3 teaspoons paprika, divided
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 12 ounces cola
• 1 cup chicken broth
• 1 large onion, thinly sliced
• 2 garlic cloves, minced

For the sauce:

• 1 cup mayonnaise
• 1/2 cup milk
• 2 tomatillos, husks removed
• 2 tablespoons dried cilantro
• 1 jalapeno pepper, seeded and diced
• 1 envelope ranch dressing mix
• 1 tablespoon lime juice
• 1 garlic clove, peeled
• 1/8 teaspoon cayenne pepper
• 16 flour tortillas
• Cheese, black olives, lettuce, sour cream-for serving

Place roast in a greased 5-quart slow cooker. Cover with 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin, salt, cola, chicken broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. 

Shred the meat (sometimes I can do it right in the crock, sometimes I need to put it on a cutting board-do whatever is comfortable for you). Discard the bones. Return meat to slow cooker if removed. Stir in remaining brown sugar and paprika. Cover and continue to cook on low until heated through and sauce is done.

For the sauce, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, ranch mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl and chill until serving.

Using a slotted spoon, fill each tortilla with your desired amount of pork, and top with you favorite toppings and the tomatillo sauce.

Italian pork chops

Oh man. You guys will love this recipe. It includes a tad bit more than a 'set it and forget it' to thicken the sauce, but it's still incredibly easy. I think my favorite part is that it makes a TON of sauce. I have a bunch left over that I plan on using this week for a recipe. We're working on moving into a new place, and once that is done, I want to learn to can, and I think this would be a great recipe!

Anyway, This is one of the easiest meals I've made! The flavors were fantastic even though there wasn't too much to it. The pork ended up super tender, you didn't even need a fork! I served over pasta for the extra sauce.

Italian pork chops-adapted from Taste of Home's Easy Back to School Meals
Total time: 6 hours
Serves 4

• 4 boneless pork chops
• 1/2 pound fresh mushrooms
• 1 medium onion, diced
• 1 garlic clove, minced
• 2 cans (8 ounces each) tomato sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley flakes
• 1/4 cup cornstarch
• 1/4 cup cold water
• Cooked pasta of your choice, for serving

In a 4-5 quart greased slow cooker, place the pork chops, mushrooms, onions and garlic. Top with tomato sauce, lemon juice, salt, oregano, basil and parsley. Cover and cook for 6-8 hours on low, or until pork is tender and cooked through.

Remove pork to an oven-safe dish, and place in an oven preheating to 250 degrees. This will keep them warm. Transfer the sauce to a medium sauce pan. 

In a small bowl, combine cornstarch and water and mix until smooth. Add to saucepan and bring mixture to a boil. Cook and stir for 2 minutes or until thickened. Serve over pork chops and pasta.