Crockpot Pulled Pork

The hardest thing about this recipe is waiting for it to get done!

Pork shoulder was on sale for 1.39/lb. They were way to big for us so settled for a smaller package which was 1.59/lb, but knew I would get about 4-5 meals out of it.

BBQ is one of my favorites and now that I nailed ribs and have this delicious recipe maybe this makes me sort of a "southern" girl.LOL!

Recipe adapted from Allrecipes

1 (2 pound) pork tenderloin (someone told me that the shoulder is better for pulled pork a very long time ago so I went with it)

1 12oz can or bottle rootbeer ( I bought a bottle of A&W rootbeer- not diet)

1 18oz of your favorite bbq sauce

Buns

I used a smaller crockpot and added the pork. Poured the root beer in. Once it was nice and tender I drained the pork from the crockpot( since it was a shoulder cut there was quite a bit of fat) and shredded the pork. Poured the bbq sauce over shredded pork in the crockpot and added more root beer.

It May Be Tiny But............

it sure smells nice! We were going to get a 5 foot tree but knew we would have issues with Max. He would chew the lower branches and didn't want him to get sick.

We have a Rosemary Tree.  Went to Lowes on Black Friday to pick up shelves and also got our little tree.

 For those who love the Williams Sonoma smell in their stores- you take a whole lemon and a few sprigs of rosemary and add them to a pot filled with 2/3 water. Add 1-2 tsp. of vanilla.Let it simmer all day and add water as needed.  Just something extra enjoy!

MM 19 Weeks

                                        He's thinking- Will I have to give up my 
                                         spot when Gregory gets home?

At home Max sits by the tub and waits for Divingabe to get out.    Down here he's itching to get in that shower !

 

 

Kentucky Hot Brown Tart

                             Good recipe for leftover turkey!
 
1 (14.1-oz.) package refrigerated piecrusts
1 1/2 cups chopped cooked turkey
2 cups (8 oz.) shredded white Cheddar cheese
1/4 cup finely chopped fresh chives ( didn't use)
6 bacon slices, cooked and crumbled
1 1/2 cups half-and-half
4 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 plum tomatoes, cut into 1/4-inch-thick slices( didn't use)
1/2 cup freshly grated Parmesan cheese

1. Preheat oven to 425°. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil from piecrust, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
2. Layer the turkey and next 3 ingredients in tart shell on baking sheet.
3. Whisk together the half-and-half and next 3 ingredients; pour over turkey.
4. Bake at 350° for 30 to 40 minutes or until set.
5. Place tomatoes in a single layer on paper towels; press tomatoes lightly with paper towels. Arrange over top of tart, and sprinkle with Parmesan cheese. Bake 10 to 15 minutes or until cheese is melted. Cool on baking sheet on wire rack 15 minutes.

Recipe adapted from Southern Living Magazine

 

Thanksgiving

Pumpkin Snickerdoodles

 

 

Perfect time to try this recipe. If you like snickerdoodles, you are going to love these.

Recipe adapted from-here

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened* used regular butter 
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

 Oven to 400 degrees F.
 Line two baking sheets with parchment paper; set aside.( I didn't have any parchment so I sprayed with Pam Baking Spray
 In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
 Cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed
 Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet.
 Repeat with the remaining dough, spacing the balls about 2 inches apart Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.( didn't rotate)
 Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Tennessee Honey Corn Pudding

Do you know what Tennessee Honey is-it's my all time favorite
                                   Jack Daniel's Whiskey

                I found this recipe on a Christmas Site called

                 It's The Most Wonderful Time Of The Year

I didn't add the Jack Daniels. Divingabe doesn't like Jack, and I also didn't have any OJ in the fridge. I also subbed cayenne pepper for a few habaneros.

When I served this dish I wasn't so sure about it at first. It was ok but nothing really special. The next day it firmed up and all the flavors blended together and I knew I had a winner.


5 large eggs
1/3 cup butter, melted
1 tablespoon sugar
2 tablespoons dark brown sugar
3 tablespoons Tennessee Honey (Jack Daniel’s Whiskey)
1 tablespoon orange juice
1/2 cup half/half
4 tablespoons cornstarch
2 (15.25-ounce) cans whole kernel white corn( drained)
2 (14.75-ounce) cans cream-style white corn
1 small green cayenne pepper, chopped fine 
1/2 teaspoon ground nutmeg
Dash onion powder
 1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper

Directions:

Heat oven to 400 degrees.

In a large bowl, lightly beat eggs.

 Add the  half/half to the eggs in the bowl and mix well.

 Stir in the remaining ingredients and add the corn last and thoroughly mix. 

Add the  mixture into a buttered 2 quart casserole dish.

 Bake in a preheated 400 degree oven for one hour or until golden brown.

 Remove from oven and allow to sit for 10 minutes.

 Serve warm

 

MM 18 weeks

We couldn't get him in the car when we first joined our family and now he won't get out!

The stuffed dog was one of his first toys. When we gave it to him they were the same size. He hasn't torn it and you can see it still has it's eye's and nose!

Good way to lift some weight. Figure I better get it in now, won't be long until he's 90 pounds.

             Telling me-are you ever gonna get off that computer!

Beneath The Sea

                                                  This is a little peppermint shrimp.

Peppermint pair - Dancing With the Shrimp contestants

 

 

                                       This eel can't wait for the next DWTS,the pair that         
                              is eliminated in for a surprise

Chinese Lemon Chicken

I bought a large bag of lemons for 1.99 and had chicken in the freezer. We got a menu from the local Chinese restaurant in the mail and we were thinking about checking it out but hate all the salt and msg most restaurants add. I adapted THIS recipe and plan to make it again and again.
 
2 pounds skinless chicken breasts, cut into 1-inch cubes
1 cup cornstarch
1/2 teaspoon white pepper
3 cups peanut or vegetable oil
Lemon slices (optional)
White sesame seeds (optional)

Marinade: ( I let the chicken marinade a few hours)
 3 tablespoons dark soy sauce(used low sodium)
1/2 teaspoon sesame oil

Sauce:

2 cloves garlic, minced
1 1/2-inch piece of ginger, minced( used powdered)
3 tablespoons lemon juice(fresh)
2 teaspoons lemon zest
1/4 cup chicken stock (homemade stock)
1/4 cup sugar

1 teaspoon cornstarch dissolved in 1/4 cup water( I didn't use water I dissolved the cornstarch in chicken stock)

1. Combine the soy sauce and sesame oil. Coat the chicken with the marinade and let sit in the fridge for 30 minutes.(see my note on recipe)
2. In a large bowl or deep plate combine the cornstarch and white pepper. Get excess marinade off the chicken, then toss the cubes in the cornstarch mixture. Shake off excess cornstarch before frying.
3. Heat the 3 cups of oil in your wok. Heat wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
4. Transfer 1 tablespoon of the oil into a medium-sized pot and heat over medium-high.
5. Add the garlic and ginger and cook briefly until fragrant, about 30 seconds. Add the lemon juice, lemon zest, chicken stock, and sugar. Stir until the sugar is dissolved and simmer until the liquid is reduced by half. Add the cornstarch mixture so the sauce can thicken.
6. Remove from the heat, and toss the fried chicken in the sauce. Garnish with lemon slices and white sesame seeds. Serve with white rice and maybe some broccoli, I served Gabe's with rice.

 

Baby Back Ribs & Collard Greens

We love ribs. Lucky to be so close to Sonny's and our favorite Pearl's is about a half hour away. Winn- Dixie was having a three day sale so headed over this morning to pick up my deals.

Baby Back Ribs were on sale for 2.99 a pound. I never bought ribs and I was off to my TOH recipe board to find a recipe. Avidcooks shared this wonderful recipe and it's a winner!

Take a broiler pan and fill the bottom section of the broiler pan about half full OF WATER. On the top section(the part with the slits in it) lay out your ribs. You may add a rub or sauce at this time or leave them plain. Cover the pan with foil and fold edges under to seal in the steam as they cook. Place in oven at 300 degrees for 2 1/2 to 3 hours. Remove foil carefully as steam will be very hot. Now all the grease is down in the bottom pan with the water and the ribs are completely cooked and tender. All you need to do is finish them up on the grill or under the broiler with sauce.
For grill: place ribs on grill and coat with favorite bbq sauce. Grill on each side just a few minutes until crispy.
For broiler: add bbq sauce and broil for a few minutes on each side. Watch closely because sugar in the bbq sauce will burn quickly

                                                 My first time making ribs and I nailed it!

I had my eye on the collards in Hitchcock's. I could not believe the size of those suckers!  Two huge bags for five dollars.

I love collards. I made collard chips last year and like can collards . Had to ask the gals over on TOH what to do with fresh ones. I soaked them and cut out the ribs.

Last winter I made a bunch of chicken broth and had some in the freezer down here. Thawed it out and cook the collards in the broth. Once cooked I cut them up and added garlic chili sauce. I added about two tablespoons and a splash of balsamic vinegar.

MM 17 Weeks Old

                     Meet our Max's Vet in High Springs- Dr. Devlin.

Max was 34 pounds on 11/09/212. Remember when we picked him up? He was close to 11 pounds at 8 weeks. See what  a lot of love does?

Yesterday we went to the Alachua Fall Festival and Max loved it. So many new people so many "Oh, he's so cute"!

                                 Diagnosis: Puppy kisses can cure anything!

Veterans Day

                   For those who gave it all so that we could be free
                                            Thank You

 

My Dad was 18 when he enlisted in the army. He served in Germany. Never spoke about his experience.

The History Of Veterans Day

Karo's Pecan Pie

I noticed someone selling pecans from his truck along the side of the road and had to stop to pick up a bag.
Does anyone else remember this recipe? It's a good one!

Szechuan Pork

Did I get a deal on a loin of pork! It was on sale for 1.99 a pound and mine came to 20 dollars and change. We ate for over a week from the loin and enjoyed excellents meals.

Started with Carol's recipe for Crockpot Teriyaki Pork Roast, then I made her recipe for Fried Rice, which I added the pork.
Next I cut up a few chops and Divingabe grilled them. I found a recipe for Honey-Mustard Pork chops that is right up there on the list. Saturday night I made the above dish..

I had all the ingredients except the peppers and I got out early, hit a few yard sales and went to Hitchcocks and got my peppers and also was lucky to get a 10 pound bag of oranges for 4.99 and frozen turkey for 59 cents a pound. How I love a deal!

I didn't add the wine. I didn't have a bottle open and didn't think it was that important ( it wasn't). I also didn't use Franks. My staple is Chili Garlic Sauce ( the one with the roster on it).

The recipe is adapted from  Jo Cooks.
 
1 lb pork tenderloin, cut into small strips
1/2 green bell pepper, cut into thin long strips(used whole pepper)
1/2 red bell pepper, cut into thin long strips(used whole pepper)
1 small onion, diced
2 tbsp cornstarch
2 tbsp olive oil
4 cloves of garlic, minced
1 tsp fresh ginger, minced (ginger from the jar)
4 tbsp soy sauce
salt and pepper to taste
1/2 cup chicken broth( had to use canned)
2 tbsp Frank's hot sauce (optional)(Chili Garlic Sauce)
2 tbsp white wine( Didn't use)
1 tsp sugar ( used about 1/2 tsp)

1 tsp chili powder

1. Season pork with salt, pepper and chili powder.

2.In a skillet heat olive oil and add the seasoned pork and cook until pork no longer pink.Remove pork from pan.

3.Add garlic, ginger, onion, and bell pepper to skillet and saute for a couple minutes until onion is cooked. Add pork back to skillet.

4.In a bowl, mix together the soy sauce, sugar, cornstarch, white wine, and chicken broth.

5.Add the soy sauce mixture to the skillet and stir continuously. Continue cooking for 3 minutes. Add Frank's sauce if preferred.

I served Divingabe's with rice and I had a salad, excellent meal.

 

Sour Cream Meatloaf and Gravy

Divingabe bought some ground meat because he wanted a burger. We had about a pound left over and Paulette's recipe came up on my TOH recipe thread and the reviews were fabulous. Meatloaf was on the menu!

Janie also made the meatloaf the same day and passed along her tweaks, which like when Merrill Lynch speaks-  you listen.

I only used 1 egg and I love panko and it's a given that it will be in any recipe I make. The only Dijon mustard I had was honey-Dijon so in it went.

I also chilled it for about two hours. I formed it and baked on a rack. I was concern that it was "pale" so I put the broiler on to give it a tan.

Didn't make the gravy. I served it with mashed potatoes and peas.

Thank you Paulette for a delicious Sunday dinner!

 

2 Eggs
1 8 oz Sour Cream DIVIDED
1/4 cup Milk
1/2 cup Dry Bread Crumbs (I ground up Sage & Onion Stuffing cubes)
1/4 cup Finely chopped onion
2 Tbsp Parsley
1 Tbsp Worcestershire sauce
1 Tbsp Dijon-style Mustard
1/4 tsp Salt
1/4 tsp Pepper
1-1/2 lbs Lean Ground Beef
1 pkt Brown Gravy Mix

In a large bowl combine eggs, 1/2 cup of the sour cream & milk. Stir in the bread crumbs, onion, parsley, Worcestershire sauce, mustard, salt & pepper. Add beef and mix thoroughly.
 
•Pat into a 9x5x3-inch loaf pan. Bake uncovered at 350 degrees for 1-1/4 hours or until meat thermometer registers 170 degrees.

•Gravy:

•Stir together remaining sour cream with the packet of gravy mix. Add the amount of water as directed on the package. Cook according to package directions. Pass with meatloaf. Yield: serves 6.

MM 16 Weeks

 This week he helped me "weed". I would pull them out and he would dig where the weeds were and all the dirt would come flying at me! Not a happy camper about that.

Divingabe in the caves so he couldn't help and I just didn't have the heart to put him in the crate so he helped me.

Our second Lab-Rip loved junk. When he was Max's age I gave him my empty yogurt containers which he would lick clean, same went for the peanut butter, ice cream, you get the idea. He ate his regular dog food but loved his goodies.

Max could be a little piggy also so NO junk food!

I took about 20 shots of him with the carrot and this one just cracked me up. I can hear him thinking- she has a bowl of tootsie rolls up there and all I get is this crummy carrot!

Max is our third Labrador. Rex would love to retrieve sticks we threw in the water and Rip would retrieve any food dropped in the kitchen. Max loves to play with whatever and will bring it back but he also loves to retrieve anything outside and brings it back with him when he comes in the house.

Home it was maple leaves and here we have pine cones, lots and lots of pine cones. This is what happens to them once in the house.

I love the picture below. Max and Gabe have totally bonded. Max is Divingabe's new best Bub. I say "pop" and those little ears are at attention and he's off to look for pop.

 

Post Sandy

Helping people keep in touch with their families, and letting everyone know that they're still doing okay is so important to people . Whoever you are, you've done many people a great service!

Snickerdoodle Brownie

This recipe is from recipe girl.  I've always loved snickerdoodle cookies and when I saw this I wanted to give it a try.

If you have a real sweet tooth, this recipe is for you. It will sure fix any sugar crave you have!

2 2/3 cups all purpose flour
2       tsp. baking powder
1       tsp.ground cinnamon
1/4    tsp. ground nutmeg
1/2    tsp. cream of tartar
1       tsp.salt
2       cups packed brown sugar
1        cup salted butter-room temp.
2        large eggs, room temp.
1        tsp. vanilla extract
1        cup cinnamon chips -optional

Topping:

2       Tbl. granulated white sugar
1        tsp. ground cinnamon
pinch of nutmeg

Glaze:

1      cup powdered sugar-sifted
1      tsp. ground cinnamon
1/4   cup heavy whipping cream

1       tsp. vanilla extract

1. Preheat oven to 350 degrees F. Spray 9x13-inch pan with nonstick spray. Line pan with parchment and let it hang over the sides. Spray parchment with nonstick spray too.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.
3. In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
4. Stir in flour mixture until well blended. If using cinnamon chips, stir them in now. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly.
5. Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter.
6. Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely.
7. When ready to cut, use ends of parchment paper to lift out baked bars. Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion. Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars.