Almond Snowball Cookies {Egg-free}

I got together with a wonderful group of ladies last night for a Christmas cookie exchange.  I decided to make a popular egg-free cookie, so my husband could sample them before I left.  I made the Southern Living recipe for Almond Snowballs.  They were really good but I think they would have been even better with a little more almond taste.  The next time I make them, I will increase the almonds or maybe add a little almond extract.

Almond Snowballs - Please click to link to the recipe.  The recipe says it makes 5 dozen.  I may have made mine too big but I think it is closer to 3 dozen.

Thai Chicken Fried Rice {Egg-free}

Several years ago, we spent a weekend with some friends.  One of the ladies was from Thailand.  She took sometime one afternoon to teach the rest of the ladies how to make a few Thai dishes.  This is her recipe for chicken fried rice.  I tried to take really good notes and added measurements to post here, but I am sure it isn't quite as good as when she made it.  I also have omitted the egg in the recipe.  Nonetheless, it is still really good and my husband loves it! 

Thai Chicken Fried Rice

1 c dry Jasmine rice, prepared according to package

2 T olive oil

1-2 cloves garlic, minced

1 pound chicken, diced

3 medium carrots, finely diced

1 small onion, diced

3 T low-sodium soy sauce, divided*
1/2 small head of cabbages, chopped

1 t sugar

Green onion, chopped

Cilantro, chopped

Cook 1 cup of dry Jasmine rice according to the package instructions.  Once cooked, stir in 1 T soy sauce and set aside to let it dry out.  Heat oil in a large skillet.  Sauté garlic and chicken.  Add carrot and onion.  Sauté until chicken is no longer pink, carrots are tender and onions are translucent.  Stir in 1 T soy sauce.  Add cabbage and sprinkle with sugar.  Sauté until cabbage starts to soften.  Stir in rice and last tablespoon of soy sauce.  Sprinkle with chopped cilantro and green onion.

Serves 4

*If you are on a gluten-free diet, make sure your soy sauce is gluten free.

Pulled Pork

My husband has become quite the master smoker with his kamado style smoker and convection grill.  This delicious pulled pork can also be slow-cooked in your oven.  The rub in this recipe is labeled The Renowed Mr. Brown in Cheryl and Bill Jamison's cookbook Smoke & Spice.  Their recipe has a rub and an optional mop (marinade).  We just used the rub so I am only including those portions of the recipe and instructions. 

An excerpt from their book regarding the origination of the recipe name follows: "In old Southern slang, 'Mr. Brown' is the dark, smoky outside part of barbecued pork, usually the shoulder.  This is the traditional cooking style, perfected by generations of pitmasters to give Mr. Brown his deserved renown.

We have made this pulled pork about 3 or 4 times since getting our new smoker/grill in the Spring.  I didn't share the recipe earlier since not everyone has a smoker.  But it is just too good not to share!  Try it with your oven.  I still think it would turn out fantastic, just missing some of the smokiness.  The rub is so good that it really won't matter all that much.  We like to top ours with some Sweet Baby Ray's Barbecue Sauce (EF, DF, GF) and serve it on hamburger buns.  We usually make this when we have guests to feed or at least share some of the meat with friends.  There is always plenty to share!

Here is a picture of the pulled pork, shredded.

 Here is a picture of the pork mixed with barbecue sauce.

 

Pulled Pork

Source:  The Renowed Mr. Brown from Smoke & Spice by Cheryl and Bill Jamison

¼ c ground black pepper

¼ c paprika

¼ c turbinado sugar

2 T salt

2 t dry mustard

1 t cayenne

6-8 pound Boston pork butt

The night before you plan to barbecue, combine the rub ingredients in a small bowl.  Massage the pork well with about half of the rub.  Transfer the pork to a plastic bag, and refrigerate it overnight. 

Before you begin to barbecue, remove the pork from the refrigerator.  Pat down the butt with another coating of rub.  Let the pork sit at room temperature for about 45 minutes.  Prepare the smoker for barbecuing, bringing the temperature to 200^oF to 220^oF.  Transfer the pork to the smoker and cook it for about 1½ hours per pound, or until it’s falling-apart tender.  Remove the pork from the smoker and let it sit for about 15 minutes, until cool enough to handle.  

Pull off chunks of the meat, and either shred or chop them as you wish.  Make sure each serving has some of the darker, chewier Mr. Brown along with the lighter interior meat.  If you wish, serve the pork with your favorite barbecue sauce.
Serves 10     

Oven instructions:  Follow instructions exactly as written, cooking but in a preheated oven of 220^oF for 1½ hours per pound.

Maple-Pecan Glaze on Pumpkin Cake

Last month, I posted a recipe for Pumpkin Spice Cake.  I suggested simply dusting with powdered sugar or topping with a cream cheese frosting.  While these are both delicious, I recently came across a recipe for a maple-pecan glaze.  I think this is the absolute perfect topping for this cake!!  It is nice to have options!

I also updated the cake recipe a little bit.  Originally posted, it was just cake mix and a can of pumpkin.  It baked up really well.  This time I added a little bit of oil.  Adding a little fat, enhances the flavor.  Veggies sauteed in oil do taste a bit more scrumptious than those that are simply steamed with water . . .  I was a little worried that the added oil would make the cake texture too heavy so I also added a little baking powder.  You can find the updated recipe here.

Maple-Pecan Glaze

Source:  About.com Southern Food Pumpkin Pound Cake with Maple-Pecan Glaze

4 T unsalted butter

3 T pure maple syrup

3 T heavy whipping cream

½ c confectioners' sugar

¼ c finely chopped pecan pieces, optional*

In a small saucepan, melt butter.  Stir in maple syrup and cream; bring to a boil. Continue to boil for 1 minute. Remove from heat and sift the confectioners' sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans, if using. Drizzle over the cooled cake.

*I used a mini food processor to make my pecans pretty fine.  I measured them after processing them.

Note:  I labeled this recipe as gluten-free, because the only actual recipe listed is the maple-pecan glaze.  The pumpkin cake I have linked to is not gluten-free.  If you have a gluten allergy, try this glaze on your favorite gluten-free cake.