general update

Where have I been this week?

Besides enjoying two snow days in a row (!!), I have been working to open an Etsy store for my knitting business. Etsy is a website where people can sell handmade or vintage items.

I have been taking orders for infinity scarves and as I am able to make a few extras I will be putting them up for sale on my Etsy site.

You can find my hand knitted accessories at my Etsy shop, Heart & Spade.

I am also taking custom orders. I'm currently working in a wool/mohair blend of yarn as well as an acrylic yarn. If you are interested, please email me, contact me through my Etsy site, or leave a comment on this blog with your contact information and I will get in touch with you.

Next week, back to the food related posts! :)

AE featured on The Naptime Chef!

Just a quick note to tell you that Artistic Eatables has been featured on The Naptime Chef - I was one of the highlighted entries for their Valentine's Day food contest with my Eggs in a Frame.

You can see the article here.

Thank you, Naptime Chef!

Mexican Spice Blend

I love making tacos and burritos but don't much care for the seasoning mixes available grocery store. I like knowing what types of spices are going into my food so I can reproduce the flavors if necessary. Here, I offer you a Mexican spice blend based on the one found here. However, I altered the recipe and tripled the amount to make enough to almost fill my 8 oz (1 cup) glass spice jar.

Ingredients **

• 3 Tbsp chili powder
• 1 Tbsp cayenne pepper
• 1 Tbsp + 1 tsp cumin (I used whole cumin)
  
• 3 Tbsp dried oregano
  
• 1 Tbsp + 1 tsp onion powder
• 1 1/2 tsp ground coriander
• 1 Tbsp crushed red pepper flakes
• 3 Tbsp garlic powder
• 3 Tbsp black pepper

Instructions

1. Mix all ingredients very well.
2. Spoon into jar or resealable container.

Comments
This mixture turned out pretty spicy. If you are looking for a more mellow flavor, I suggest cutting down on the crushed red pepper flakes as well as reducing the cayenne.

I tried this in a smashed black bean and cheese quesadilla, using about 1 Tbsp of the Mexican spice blend mixed into one half a can of black beans. It was very spicy, but not overbearing when matched with the mozzarella cheese. I suggest trying this in in your next batch of taco meat or even in the empanadas.


** If you are in a gluten-free home, be sure to check the label of each herb and spice you use to make this mixture to be sure that it is gluten-free. Here is a website with links to popular spice brands and their level of gluten use in their products.

Empanadas

Empanadas are Mexican food's answer to the calzone. I found this recipe in a Real Simple magazine a long time ago and have altered it to work best for us. It is one of Dan the Man's highly requested dinner items.

Most importantly, we only put the protein inside the dough (beans and cheese) and serve other flavors on the side (salsa and sour cream for dipping). This prevents the dough from getting soggy and breaking while it bakes.

You can also use any type of major protein you like - we've replaced the refried beans with smashed black beans and sometimes with leftover seasoned taco meat. Both are very tasty.



Ingredients

• 1 batch of Basic Pizza Dough, which has risen and been punched down
• 1/2 can of refried beans, or another protein of your choice
• about 1 cup shredded cheddar cheese
• salsa and/or sour cream, to serve on the side

Directions

1. Preheat oven to 400 degrees.
2. Use olive oil to grease a cookie sheet.
   
3. Cut pizza dough into 4 equal pieces.
4. With each piece, flatten out into a circle and spread a spoonful of refried beans on one half of the circle. Top with shredded cheese.
5. Fold over the empty half and seal around the edges to make a half circle or half moon shape.
6. If desired, put a pinch of shredded cheese on top of the empanadas.
7. Bake at 400 degrees for 12-15 minutes.
8. Serve with salsa and/or sour cream.

Comments
These can stand alone as a meal - they certainly do for us. If you wanted to make five or six out of the same amount of dough, they could be served along with a vegetable or salad and still allow everyone to feel satisfied.

Slow Cooker Pulled Pork Sandwiches and some Superbowl snack ideas

I had a special request from Matt over at Farenell Photography for some Superbowl snack ideas. Every Sunday, we spend the evening over at our friends' house, and let me tell you, they are really serious about football games. Not only the game itself, but they always seem to have the perfect snacks for the group who ends up at their house. I hope this recipe makes them proud!

This is a recipe for pulled pork sandwiches using a slow cooker or crockpot, which means two things: it is insanely easy, and it is insanely good. An overuse of the word 'insanely'? Maybe. But in the name of delicious sandwiches, please forgive me.

This recipe is based on one from Savor the Thyme, one of my favorite food blogs!


Rub Ingredients

• 2 Tbsp brown sugar
• 2 tsp garlic powder
• 2 tsp paprika (I used smoked paprika)
• 2 tsp chili powder
• 1/2 tsp whole cumin, or a little less if you're using ground cumin
• 1/4 tsp dry mustard
• 1 crushed up bouillon cube (any flavor; I used chicken) **
  
• 5-6 shakes of salt
• about 1 tsp freshly ground black pepper

You'll Also Need...

• a 4-pound boneless cut of pork (I used a shoulder)
• 1 c. water
• 6-8 pack of Kaiser rolls **
  

** For a gluten-free diet, make sure to use gluten-free bouillon cubes, as well as bread made from a gluten-free starch, such as potato bread.

Directions

1. Mix all rub ingredients together in a bowl.
2. Rub spice mixture all over pork. Place in slow cooker.
3. Cook on low for 8 hours.
4. Shred with a fork if needed.
   
5. Serve on rolls with BBQ sauce or another of your favorite topping!

Comments
This was probably the most tender pork I've ever eaten in my entire life. And the easiest to make. Enough said.


Links
If you're looking for appetizers to snack on before or in addition to the pulled pork sandwiches, try some of these beauties:

• Mexican Layer Dip from Tasty Kitchen
  
• Homemade Restaurant Style Salsa from The Pioneer Woman
• A whole slew of Chex Mix recipes (I won't tell if you use generic cereal!)
• Another slow cooker recipe: Spinach Artichoke Dip from Stephanie O'Dea (I've made a similar version without jalapenos - it's just as good)
• Cheddar Horseradish Dip from Coconut & Lime