Friday, June 15, 2018

Slow Cooker Beer Pulled Pork

Ingredients:

1 (5 pound) pork butt roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (12 fluid ounce) can beer
1 (12 ounce) bottle barbeque sauce

Directions:
Set the slow cooker to High.
Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour in beer and place the lid on the slow cooker.
Cook on High for 1 hour. Reduce Low and cook for at least 8 hours.
(Alternate: Cook on high for 2 hours and low for 6 hours.)
Remove pork from the slow cooker and shred with two forks. Discard juices. Return shredded pork to slow cooker and stir in barbeque sauce.
Cook on low for 1 hour.

Tuesday, March 13, 2018

Beef Stew

Ingredients:
2 pounds stew beef
2 onions sliced
2 tablespoon vegetable oil
4 cups beef broth
2 tablespoon Worcester sauce
2 garlic cloves
2-3 bay leaves
1 teaspoon salt
2 teaspoon sugar
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon allspice
4 ribs celery chopped
2 tablespoon cornstarch
3 large russet Potatoes cubed
3 large Carrots sliced


Directions:
Brown beef in hot oil. Add broth, Worcester sauce, garlic, bay leaves, onions, salt, sugar, pepper, paprika, and allspice. Cover and simmer 90 minutes. Remove bay leaves. Add carrots and celery. Cover and cook 15 minutes. Add potatoes.  Cook until tender.

To thicken the gravy, remove 2 cups of hot liquid. In a separate bowl, combine 1/4 cup of water and corn starch. Mix until smith. Add to the hot liquid. Return to th pot and cook until bubbly.

Serves 4-6.

Saturday, December 30, 2017

Sausage Hash Brown Casserole

Ingredients:
2 lb hot breakfast sausage
1 30-32 oz bag frozen shredded hash browns
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups shredded cheddar cheese
8 eggs
2 cups milk

Direstions:
Preheat oven to 350

In a large skillet cook sausage, drain fat

Add hash browns to skillet and cook till lightly brown.  Place hash browns  into bottom of lightly greased dish 9/13 pan.  Top with sausage and cheese

Whisk together eggs; salt, pepper,onion and garlic powders and milk,  pour over potatoes.

Cover and refrigerate overnight

Bake uncovered for 35-40 minutes,

Stephanie made this Christmas 2017,  very good but cooked an extra 25 minutes would have made sure it was done,  we microwaved it and it was excellent,

2018 New Years-  use only 1 lb sausage.  Don’t precook hash browns- it made them mushy. Cooked 55 minutes.


Sunday, July 2, 2017

Fancy Deviled Eggs

Top deviled eggs with bacon crumbles,  2 green olive with pimento, 1/2 black olive, slice of jalepeno pepper

All are very tasty

Bruschetta

Ingredients:
Baguette
Olive oil

Tomatoes
Basil
Garlic
Olive oil
Salt and pepper

Directions:
Slice baguette and rub with olive oil infused with garlic.
Then bake 350 until light brown.
The bruschetta,was just chopped and seeded tomatoes, chopped basil, minced garlic, little EVOO and salt and pepper

July 2017, Candi McDonald

Wednesday, February 24, 2016

EZ Crockpot Chicken Soup

Ingredients:
10 oz boneless skinless chicken
2 cans chicken broth
1 can cut green beans
1 can corn
1 can white beans
1 onion diced
1/2 cup shredded carrots
1/2 cup chopped celery
1 teaspoon salt
2 teaspoon pepper

Directions:
Combine in crock pot. Do not drain vegetables. 

Cook on low for 8-12 hrs or high 4-6 hrs.

Makes 5 two cup servings of about 250 calories each. 260 if you use dark meat. 

Saturday, August 22, 2015

Grilled Pork in Blackberry Sauce

Ingredients:
1 Pound pork tenderloin
1 teaspoon ground cumin
salt & pepper
1/2 cup blackberry preserves
1 Tablespoon balsamic vinegar
1 Tablespoon Worcestershire sauce
pinch crushed red pepper
2 Tablespoon chopped green onions

Directions:
Sprinkle all sides of pork with cumin, salt, and pepper.  Let stand 15 minutes

Grill on greeased rack of covered grill for 23-25 minutes or until 145 degrees.  Remove to cutting board, let stand 3 minutes before slicing.  Slice in thin slices to serve

While meat is standing, in a small skillet combine preserves, vinegar and worcestershire sauce with a pinch of crushed red pepper.  Bring to boil, boil gently, uncovered 3 minutes or until slightly thickened.  Serve sauce over pork and sprinkle with green onions.  Makes 4 servings

per serving:  2113 cal, 3 g fat, 7r mg chol, 114 mg sodium, 21g carb, 0 fiber, 24 g protein.

Note:  Made this twice,  we serve the sauce on the side and have forgotten the green onions both times.  This is yummy.  the cumin is a nice touch to the pork.  You could make the sauce with any type of preserves or jam of your tastes.

Serve with lots of fresh, grilled veges.  like asparagus, or we grilled peaches and they were great.