the robot mommy

Despite trying SO VERY HARD to maintain nutsandboltsinthekitchen, I just can not. So I’ll be putting all the previously published posts here on therobotmommy so they may live on forever. Thank you to all that subscribed to my sister site. The good news is all of my recipes while be posted on trm. ALL OF THEM!!!

the Mac and Pig

Remember the Pulled Pork Sammie with Ginger Slaw??

I still had pork left over and had to eat it quick. Don’t need anyone to getting sick.

Hey…that rhymed!

Anywho, I figured I could make tacos per hubs’ request but I still have French rolls left, lots of cheese and time.

That’s the part that is hard. The time.
You either have too little or none.

This particular night I had time. And what sounded good was Mac & Cheese with the pork. On a sandwich.

So, I grabbed elbow pasta, flour, milk and….

Crap! I’m out of butter!! How am I going to make roux for homemade mac & cheese now?!?

Off to the Internet…Google searching…
how to make roux
how to make roux without
how to make roux without butter

I found a site that created a roux with only milk and flour and it was super easy

FOR ROUX
Take 1 cup of milk and put it on low. While the milk is heating, combine a 1/2 cup of milk and two tablespoons of flour. Whisk the milk and flour really well- no lumpiness
Once the milk is warm, add the milk/flour combo. Whisk again well.
Increase heat to medium. Add salt and pepper about a tablespoon each. Once the milk is bubbling, start adding cheese.

FOR CHEESE SAUCE

The key is patience and no distractions.
Tell your kids that they need to play in their rooms. You can burn this sauce very easily. I did before and oh god the smell. Learn from my saucepan in the garbage.

Once your milk on the stove is thickened, start adding cheese.

I recommend a hearty cheese not something soft like Brie (although adding a slice of Brie to the sandwich would be pretty awesome)
I used provolone, cheddar and added about 5 shakes of Parmesan cheese for my Mac and cheese.

start boiling your water for your pasta now

Start tearing the cheese (if its shredded, that works but not necessary) and dropping in by the handful. Don’t be impatient and throw it all in. Allow it to melt thereby making a creamy sauce.

add pasta to boiling water

Drop, stir. Drop, stir until you have added enough cheese that it strings when you pull a spoon from the mixture. I probably used about half a block of cheddar and 7 slices of provolone.

Is your pasta ready? Drain really well and add to cheese sauce. It should look like this:

Add more pepper.

Take a heaping spoonful of pork and mix it in your favorite BBQ sauce. Heat in a saucepan or, as I did, a covered bowl in the microwave.

Slice French rolls and place on greased flat pan. Or BBQ grill. Toast to a yummy golden color.

ASSEMBLY

French roll
Spoonful of Mac & Cheese
Pork
Roll

If you aren’t crowned Cook of the Year, after this then ……stay tuned for even more awesome recipes. It’ll happen by summer’s end.

t.r.m.

Pulled Pork Sammies with Ginger Slaw

I consider this the recipe that will bring this site back from the dead.

One post a week? I might be able to manage that.

For summer, I love sandwiches. Make them big, make them into sliders, go nuts, get creative and impress your friends. These sammies make great sliders.

I DID NOT take this recipe from a magazine or another blog.
Kinda proud of that. This is allll me. My brain created this. Who knew?

Pulled Pork Sammies with Ginger Slaw

FOR PORK

1 to 2 lb pork shoulder (bone in is GREAT but not necessary)
Trim fat and put the trimmed part up in crock pot. Pour about 2 inches of water in the pot. Add crushed but whole cloves of garlic (I also use dehydrated garlic chips in a bind)
Rub salt, pepper, cumin on the roast.
Crock pot on low for 12 hours (yep, you may have to turn it back on. I ran mine from 8pm to 8am then warm until I served for lunch. If you plan to serve it later, keep it on low but add more water)
It should fall apart. Do not add sauce but more pepper and cumin before serving.

FOR SLAW

Pre made/ packed cole slaw WITHOUT dressing

Then add this dressing:

If you can not find it, an Asian ginger salad dressing will do.
Mix one 12 Oz bottle to a bag of slaw.
Cover with foil. Chill in the fridge for at least an hour.

FOR WASABI MAYO (optional, but oh so yummy)

Mix mayo and wasabi to taste. It won’t turn green green and a little wasabi goes a long way.

FOR BUNS

I brought French rolls from my local grocery because they were still soft when toasted on the grill. If you toast on a flat pan, use plain mayo on the bread beforehand. Trust me

ASSEMBLY

Bread
Mayo (not too generous)
Slaw
Pork
Bread

Or:

Now, serve these and take ALL THE CREDIT!! But let me know if everyone loves them!

t.r.m.

If you have a substitution or alternate way to create these, let me know!!

Sopa De Albondigas TRM style

I have no Spanish/Latino/Central American/Hispanic background BUT I swear that Albondigas soup is the cure all for whatever ails you. That and Menudo. I can’t make Menudo…yet

This recipe started out so simple and has evolved through the years. It’s crazy how this can be original to your tastes.

Not to go against anyone’s tradition and I’m not trying to piss off your Tia but I have made this soup my own.

BASIC INGREDIENTS for Albondigas Soup:

2lbs ground beef or turkey

ALTERNATIVE: add jalapeño slices.

To make the meatballs:

Take sausage out of casing. Mix together with rice and ground meat with hands. Add spices (all of them) and mix again. Form balls about 1/2″ in size. Set aside.

Add olive oil to bottom of Dutch oven or big stockpot. Hit medium heat. Once hot, sauté garlic cloves and onions until translucent. Add chicken stock. Refill container with water and add that too.
Let simmer until boiling then drop temp to medium low. Add meatballs slowly.

30 minutes on low.

Add salsa, sauce, veggies and more water. Finish with oregano and cilantro. Top with more cumin and pepper if you desire.

Simmer for two hours before serving.

Add garnishes and serve with warm tortillas.

Boom.

These were my very favorites so share but there are quite a few still on the site. If you want to check it out and grab recipes you love, NOW IS YOUR CHANCE! Nuts&Bolts will go bye-bye as on Sunday the 13th.

t.r.m.