Accidental Homemaker's Clamato

Here's a twist on clamato juice, I love ceasers, so it was bound to happen...


1 bottle motts clamato juice
3 stems of fresh dill
3 tbsp prepared horseradish
8 tbsp worchesire sauce
5 tbsp hot sauce
2 tbsp montreal steak spice
2 tsp salt
2 tsp pepper

Blend all ingredients for 1 minute in blender.
Let marinade in fridge
Mix with 1 1/2 oz vodka to create the perfect ceaser

Slow Cooker Pork Chops in Mushroom White Wine Sauce

We went out for dinner last night to Bella Vita Cucina in Sudbury, and I had a fall rigatone. The sauce was a mushroom white wine rose, and Kendall said it would be good on pork chops, soooo today I had to figure out how to make it.

2 tbsp butter
1 shallot
1 clove garlic
4 tbsp white wine
1 handfull washed and chopped cremini mushrooms
1 handfull washed and chopped white mushrooms
4 cups of cream of mushroom soup
3 Tbsp Beef Gravy Powder
4 Butterfly Pork Chops
Salt and Pepper to taste

In a sauce pan over medium heat, melt butter
Add diced shallots and garlic
Saute until slightly browned
Add mushrooms and continue to cook 5 minutes
Deglaze pan with 2 Tbsp of white wine
Add cream of mushroom soup, and bring to a slight boil
Add beef gravy and last 2 Tbsp of white wine
Simmer on low for 10 minutes
Place pork chops in slow cooker, sprinkle with a little bit of salt and pepper
Pour sauce on top
Cover and cook for 4 hours on high or 6-7 hours on low

We served this over no yolk noodles

Roasted Red Pepper and Tomato Soup

After spending the day working at savour sudbury and trying out some of Pat and Mario's roasted red pepper soup, I had to take a stab at it.

3 Red Bell Peppers
3 Tbsp Olive Oil
1 28oz Can of Diced Tomatoes, Drained
1 Shallot, diced
3 cloves garlic, diced
1 package of semi soft goat cheese
1 tsp salt
1 tsp pepper
1/2 tsp paprika
1/2 tsp basil
4 cups chicken stock
1 tbsp red wine vinegar

Place slice and cleaned bell peppers on a cookie sheet, at the highest rack in the over and broil for 5-10 minutes a side, until charred and black
Removed from oven, let cool 20 minutes
Meanwhile, heat a soup pan over medium heat
Add 2 Tbsp olive oil
Add diced shallots and garlic, cook until slightly browned, careful not to burn
Use red wine vinegar to deglaze pot
Once red peppers are cooled, removed charred skin, chop, and add to soup pot
Add drained tomatoes, basil, paprika, salt and pepper
Lower heat to medium low, add goat cheese in little chunks, and stir until melted
Simmer about 10 minutes
Add chicken stock, bring to a boil, then lower heat to low, put a lid on it, and let it simmer for 40 minutes-1 hour

mmm :)

Garnish with basil