RSS Feed

Tag Archives: food

Pulled Pork- At its BEST!

100_3436 I was never one for pulled pork sandwiches as a child.  At one point I saw the reason why, as my Dad didn’t add any flavoring to the pork until after it was shredded. My Dad is an amazing man and had a heck of a time raising all of us, but his pulled pork was not my ideal. So I found a remedy and even shared it with him after he had seconds.   As an adult, and on a VERY tight income (2 years and another 3 years of being a college students wife) I found food that was tasty, filling and cheap.  When meat was on the menu it tended to be pork roasts that I purchased for a steal of a deal.  And I would make sure that it would last more than one meal.  I have been making this recipe for so long I can’t even find the original recipe, and I don’t even measure anymore.  It is easy, it is yummy and it is cheap!

Pulled Pork

3-4 lbs of pork roast (no bones)

Sauce

1 bottle bbq sauce (use your favorite, I just use the Kraft variety)

3 TBSP apple cider vinegar

1/2 tsp liquid smoke

Rub

1 cup brown sugar

1 TBSP onion powder

1-2 TBSP kosher salt

1 tsp fresh ground pepper

a Dash or 2 of cayenne pepper

Combine bottom 5 ingredients in small bowl.  Use as a dry rub on the pork, place in bottom of crock pot.  Pour about 1/3 cup of BBQ sauce into the crock pot and add the vinegar and liquid smoke to the bottle.  Shake and pour over the roast.  Set crock pot on High for 6 hours or 10 hours on low.  The meat should shred easily with 2 forks.  Place on toasted buns, or bread, or eat it off of the fork, etc.

According to my dear younger sister who lived in South Carolina for several months, the best way to serve this is on a hotdog bun with a lot of fresh SLAW!

100_3437

What is in the fridge Quiche!?

Enter left- Tired Mom

(Throwing open the refridgerator)

Tired Mom: What can I make for dinner.

This is me most nights.  Today has been that kind of day and cleaning out the fridge was the last task to accomplish before the hubby got home from work.

Que easy meal, right?

Tossing a jar of sauerkraut out of the fridge, some suspicious looking salsa and a tiny block of molded over mozzarella I find some chopped multi-colored bell peppers, half of a small onion and a bag of mini pepperonis.  Digging further yet, I discover some chopped green onions, shredded (not molded) Mozzarella, a cup of shredded mild cheddar and eggs!  Bingo!  Do I have an easy crust?  Yes!  What are refrigerated crescent rolls for anyway?  Okay, here is the deal.  I chopped up the onion, fried it up with the peppers and tossed those cooked in with the pepperoni, cheeses, a bit of fresh chopped garlic and dumped the whole shabang in my pie pan that the crescent rolls were tucked into.  I cracked 5 eggs and added a couple tablespoons of half and half (it has to be used too!) and poured that over the yummies already in the pan.  And just sing the song that was sung to us when we were babies “toss it in the oven for baby and me!”  350 degrees and 30 minutes later I have this puppy!

IMAG1259

It tasted like a philly cheese steak quiche!  Fridge cleaned out, dinner made, kiddo happy.  Done and done!  IMAG1260 IMAG1261

What is in the fridge Quiche

Approx

1/2 cup chopped peppers

1/4 cup chopped onion

1/4 cup Mozzarella (shredded)

1/2 – 1 cup mild cheddar (shredded)

3-4 cloves garlic minced

1/2 mini pepperoni

1/4 to 1/2 cup green onion, chopped

5 eggs

2-3 T half and half

1 package refrigerated crescent rolls

Preheat oven to 350 degrees.  Press crescent rolls into a 9- 10 inch pie pan. Combine ingredients together pour into crust and bake for 30- 40 minutes or when the egg is set.

What is in your fridge?

Fred Meyer 8/2- 8/8. Orange Juice, Milk, Butter, BBQ Sauce, Cheese

Fred Meyer is a bit lacking in quantity of good deals this week, but there are still a few decent deals that should get you out of your chair, grabbing a shopping cart.

Fred Meyer OJ Half Gallon

10 for $10 with in-ad coupon

$1 each

Fred Meyer Milk Half Gallon

10 for $10 with in-ad coupon

Use .75/1 gallon milk (UT and ID only) coupons.com

Final Price .67 per half gallon!

Challenge Butter 1lb

$2 each

Use .55/1 lb Challenge Butter (http://bricks.coupons.com/Start.asp?tqnm=xibmboa79673693&bt=vg&o=97709&pt=&lang=&ws=&ct=&ci=&cl=&cp=&eb=1&c=CH&p=1346612764&z=&r=&pc=&tc=)

$1.45 a pound!

Bandon Medium Cheddar Cheese 2 lb.

$4.99 each

Use $1 off 2 lbs cheese (UT and ID only) coupons.com

$3.99

Kraft BBQ Sauce

$.79 each

Use .60/2 Kraft BBQ (SS 8/19)

$0.49 each WYB 2

What are you getting this week at Fred Meyers?

Watch me GROW!!! Don’t you just LOVE breakfast?

I came home from a short morning run to all my boys in bed watching cartoons.  After getting no response as to what they wanted for breakfast I hit up the ol’ family cookbook.  What popped out at me, but German pancakes!  I can lay no claim to this wonderful recipe as I took it willingly from my awesome Mother-in-law shortly after I married into the family.  This wonderful feat of height and deliciousness has many names depending on your source, another big one being hootenannies.  So, lets get a look at ingredients!

Look at these guys!  They could own the world!  (Que southern accent) Now my Mama told me that “if you are gonna use something, use the real thing, cause honey, butter can be your best darned friend if you want it to be.”  (Que regular voice)  So, my Mama, or anybody has never said this, but in order for this recipe to be as splendiforous as I say it is you need to use an entire stick of REAL BUTTER!

Okay, first preheat your oven to 425 degrees.  Pull out your trusty 9X13 and plop that wonderful stick of butter inside.  Then put it in the preheating oven to melt.

As your butter turns into a melted mess, turn your attention to the other ingredients.  In a decent sized bowl mix together 1 cup flour, 1 cup milk, 1/2 tsp salt and 6 eggs.  Whisk until smooth.  It should turn into a goopy consistency from all the eggs.

Once your butter is melted and your oven is up to temperature pour the batter right down the center of the butter.

Scrape out the last of the batter and put it in the oven for 20 minutes!  Here is a sneak peek of the magic! This one still have 7 minutes to go and look at how big it is! See those corners?  Those will be the best part!

This picture shows the true height!  It starts to shrink and curl in a bit once you take it out!

Look at that beauty!  See the butter sitting calmly in the center?  I never did claim that this is a diet food.

Drizzle on that syrup!  Syrup is just my families preference.  You can use the same toppings you put on french toast, pancakes or an ice cream sundae if you really wanted to.

Recap and Recipe

German Pancakes

1 stick Butter (no skimping or substitutes)

1 cup flour

1 cup milk

1/2 tsp salt

6 eggs

Preheat oven to 425, melt the butter in 9×13 pan, combine last 4 ingredients in bowl, pour over melted butter and bake for 20 minutes.  This is a great way to start the day!

Zaycon! They’re at it again! A new product that is!

Southern Idaho,

2 days left to place your order! 

*New Product* – Extra Long Fancy Grade A Natural Fries – ONLY $.89/lb!  

 

CLICK HERE to see our Video on this product! 

These come frozen in a 36lb. case, divided into 6 – 6lb. bags.  They are 3/8 regular cut with skin on.

36 pounds at $.89/lb is only $32.04 a case!  You don’t want to miss out!  

Copy and paste this link to order! http://www.zayconfoods.com/refer/zf22029

Have a great day!

Yummy Asparagus! No longer an oxymoron!

At the ripe old age of 22 I tasted asparagus for the first time.  Yup, I know, what a sad, uncultured and deprived life I led before I was married.  This recipe was put together with my husband and it has delighted us every time we do come across a sale on the beloved, vitamin-filled vegetable.  As a quick mention, I am picky about the thickness of my stalky friend.  The thinner the better (think pencil thin).  The Asparagus that looks like a tree truck is avoided and left in the produce isle all by its lonely, and I don’t feel bad at all to say it.

 

These 5 ingredients added to Asparagus will make your mouth sing!  Kosher salt, pepper, grated Parm, shredded Parm and olive oil.  So the ingredients are ready.  Are you?  Your hands will be your main tool for this next part.

Cut off the lower 1/3 of the stalk. This is the tough fibrous end that is edible but is not enjoyable.

Lay out the asparagus and put on all the ingredients except the shredded Parmesan and distribute evenly.

See what I mean by your hands being your tool?  Messy, but worth the results!  Lay out the Asparagus in a single layer on your jelly roll pan and put into your preheated 400 degree oven. Bake for 12-15 minutes depending on the thickness of your Asparagus.

This is the almost finished product. The head should be darker, and the stalk should be limp.

Put them on a serving platter and spread the shredded Parmesan.  Try eating just one before it reaches the dinner table.  I dare you!  If you want to, you can also put on the parmesan and let it bake in the oven for a few more minutes, the taste doesn’t change but the cheese may hold better to the Asparagus.  Enjoy your veggies!

Que list of ingredients

1 lb of Asparagus

1/2 tsp fresh ground pepper

1-2 tsp kosher salt

2-3 tsp grated parmesan

1-2 Tbsp Olive Oil

2-3 Tbsp Shredded Parmesan

Preheat oven to 400 degrees. Bake for 12-15 minutes.

When life gives you broccoli, freeze it!

Fresh Picked BroccoliBroccoli fresh from the family backyard garden!

There was something that caught in my chest as I froze this broccoli today.  Back in March when I planted my broccoli seeds I had a really hard time imagining that I would get anything out of it other than leaves and the trouble of watering it daily.  I had the same feeling in June too!  It took nearly 2 months out in the garden before these stinkers even gave me a dime sized head of a broccoli.

Now, fast forward 7 weeks later!  The broccoli was staring me in the face as I went out to pick some tomatoes and estimate the amount of green beans there are to can (that post looks like it will be coming early next week!)  I came inside and armed myself with the best knowledge available of how to make sure that my persistence of keeping these plants alive was rewarded with a worthwhile result in October as I make my first batch of broccoli, potato, cheese soup (that recipe will come in October!)

So, here is the result of 5 months of work (minus 2 heads that I used last week for broccoli beef)!

Before we officially start here is a list of needed items!

 Broccoli (as fresh as possible!)

2 LARGE bowls

1 small strainer

1 large strainer

1 large pot of water 2/3 full of water

Zipper Freezer bags

One straw

The first step after bringing in your broccoli should be a no brainer!

Wash it!  Wash it in cool water (don’t start the cooking process yet!)

Break the heads up into usable sizes (not to big) and remove leaves.

Toss the pieces into a brining solution (1 gallon water to 4 tsp. salt) to remove any pest still lurkin’.  Keep them in the brine for half an hour.

Give that broccoli a good rinse!

Now pretend you see a picture of these florets in a big pot of boiling water!

Isn’t that an incredible sight!  Wow!

Set the timer for 3 minutes. Cover with the lid!  While the florets blanch, fill a large bowl with ice water (extra ice)Use a small strainer to transfer all the broccoli from the boiling water into your LARGE bowl of ice water.  Let it chill for the same amount of time it was boiling. 3 minutes.

Drain that broccoli again!  No rinsing!  Let it drip dry for a bit (1-2 minutes).

While you are waiting, pre-label your zipper freezer bags with what is in it and a date! (Almost all green things in the freezer look the same, have you noticed or is it just me?)

Divide up the treasure into your baggies (in portions you are likely to use all at the same time, I used quart sized)

See that straw?  That comes next!

Before you close your bags all the way, slip the straw into the corner and suck out the excess air!  This will keep your hard work in tastier condition longer!

Here is the awesome result!  Toss it in your freezer on the quick freeze setting if you have it.

With the 7 “normal” sized heads I started out with, I ended up with 6 quart sized bags most of the way full.  In my deep freeze it will keep fresh tasting for at least a year (if it would last that long).

You know that thing (ya know, the thing that caught in my chest)?  I think it was joy from knowing that the hard work had paid off.  That my family will be blessed with healthy meals during the winter with broccoli that came from a $1 package of seed and persistence!  You can do it too!  I promise!

Happy Freezing!

Thank you pickyourown.org for the great wealth of knowledge!