Posts Tagged ‘pork’

Yes…..It’s Been Cold Here

February 3, 2011

Boy, the way the weather has been this winter I was beginning to think that we might have just missed the below zero weather, but alas, it found us.

How cold has it been???

The hens have all but quit laying.  Two eggs a day is all the ole girls will give up and I can’t say as I blame them.  The cats refuse to go out.  It’s much nicer to lounge on the back of the couch in the sunshine.  Everytime the door opens, the dogs have their noses in the door wanting in, or they are curled up on the patio chair pads.  The kids and I have added insulated coveralls to our wardrobe for doing chores.  And my Explorer, which has to sit outside because there is no room in the garage, will start, but doesn’t really want to.  When it does there is the loudest screeching noise as the belt slips around until it warms up.  In other words…………

So we need a good hot breakfast.  How about home made chorizo, potatoes, eggs a bit of cheese??  Works for me.

Fry up some spuds, add chorizo and fry till done, throw in some scrambled eggs and when they are about done, add cheese.  Simple enough.


5 lbs ground pork

3 medium yellow onions

1 poblano pepper

8 cloves garlic chopped

3 Tbsp paprika

5 tsp salt

1 Tbsp cumin

1 Tbsp oregano

2 tsp cayenne pepper

3 Tbsp dried crushed red peppers

1/2 tsp cinnamon

I ran the onions and pepper through the grating blade on the food processor.  I had plenty of juice from that mixture and the pre-chopped garlic, but if you think you need a little more liquid use a tad bit of dry red wine.   I put it all in Layla with the dough hook and let it mix away.  Every once in awhile I brought up any unmixed sausage from the bottom with a spatula.  No raw meat under my fingernails or in my rings!!!!

My tablespoons measurements are heaping and all of them are to taste.  To try yours out and make sure you are happy with it, fry a little patty and taste test.  This recipe is NOT that greasy red stuff that you buy in the casings at the grocery store that turns everything red.


The 4BT is here!!!!!!!



The Rest of the Holiday Weekend

July 6, 2009

What a wonderful weekend.  Not much accomplished, but oh well…that’s what holidays and family are all about.  Decided to drag out the dutch ovens and cook a meal….its been forever.  So long that I had to drag out my dutch oven cookbook and refresh the mind.  Must be like riding a bike….you never really forget.


ham…what ever you think

2-3 rough chopped onions

5 lbs of potatoes

1 cup sliced mushrooms

1 can cream of mushroom soup

shredded cheddar cheese…sharp and enough to cover

Warm the dutch oven and add a bit of oil.  Warm up ham and slightly brown.  Add onion and cook till slightly brown.  Throw in potatoes and stir.  Cover and cook till potatoes are done.  Add mushrooms and cover and cook 5 more minutes.  Add soup and stir then heat till warmed.  Spread cheese over the top and heat till melted.  I used my 12″ dutch oven.

IMG_1556Also decided to make dessert in the dutch ovens as well.  The only problem was that it rained…and when hasn’t it, so had to finish up in the oven.  Forgot how heavy those things are to lug around.


2 cans cherry pie filling

1 box chocolate cake mix

1 can cherry coke

Dump pie filling, cake mix and cover with coke.  Cover and bake.  I have doubled this recipe many times before.  I used a 10″ oven.

IMG_1559Sinful, but oh so good.  In-laws and outlaws brought salads and we had a real feast.

Brother in law came over with girlfriend, nieces and nephew in tow and all the kids set off a few sparklers, some small fireworks and those silly black stain the sidewalk snakes.  No worries My Honey, the rain has washed them away.  We watched the fireworks display from the driveway.  Hooray…no crowds.

Sunday was a very lazy day.  The best thing I did was hold down one of the chairs on the back deck.  Did manage to fix dinner.  The nieces were in the pool most of the day with the gkids and those two are burnt.

Had left over ham and potatoes…I had fixed two dutch ovens full.  We wrapped them in foil and heated them up in the traeger.  Rex contributed elk back strap.  We cut it up and made shisk a bobs.  Meat was marinated in a ziplock bag with good old Italian dressing.  Very tender and so much flavor.

IMG_1558Then we made one of my Honey’s favorites.  Split jalepenos and or aneheim peppers, remove the seeds, stuff with cream cheese and wrap with bacon.  Throw them on the traeger and cook till the bacon is done and the peppers soft.

IMG_1557Well, back to the real world today.  Gotta clean out the freezer.  YUCK


Mozzarella Balls

June 11, 2009

Nothing like moth balls.   Got fresh mozzarella pearls and covered them with Italian sausage and baked at 350 for about 30 min.  Made a simple tomato sauce and poured over angel hair pasta….YUM

IMG_1480I used about 1.5 lbs of bulk Italian sausage.  Just the regular…not the hot.  That may be next time.  It made 2 dozen little balls.  The “pearls” are 2 1/2 grams according to the packaging.

I sauteed onions, minced garlic and some yellow pepper, then added a can of diced tomatoes and sliced mushrooms.  Salt and Italian seasoning to taste and let it simmer most of the moisture out.  If you get side tracked and it gets a little dry….add some of the pasta water.  Add the mozzarella balls and pour over pasta.  Just the thing for a rainy gray day.


They would also be great for a snack without the sauce.

Rain Rain and more Rain

April 28, 2009

It’s rained off and on all day.  We did get some sun in the afternoon, but clouded up again and in between rain storms.   At least it’s been a slow steady rain that soaks in and does some good.  Sorry I didn’t post last night.  Too lazy.

Had pork enchiladas. Used the remainder of the pulled pork.  And you wondered why I didn’t put brown sugar in the rub.  There was a method to my madness.  If nothing else, we got two great meals and a couple of lunches out of that one roast.  Can’t complain.

img_1265And homemade ice cream for dessert.


1 quart of fresh strawberries

1/4 cup water

1 cup sugar

Combine in sauce pan and cook until soft.  Drain and cool.  When cool add:

4 oz sour cream

1 pint heavy cream

1 tsp vanilla

2 tsp lemon juice

Combine and blend with immersion blender or in regular blender.  Chill until cold and then follow directions of your ice cream freezer.


Girlie wanted pancakes and sausages for dinner tonite.  Hows this for dinner??


Sure Signs of Spring

April 25, 2009

Look what I found outside the kitchen/dining room window……


I don’t remember planting these.   It might have been the lady who took care of my yard last summer while we were gone that did the planting.  I never had good luck with bulbs….most of them never see the light of day again after being planted.  I know there is no Garden Fairy, but however they got there, it was a very beautiful surprise.

And more sure signs of spring….

Had company last night.  The neighbors from across the road came out of hybernation.  They brought me some of their stew.  It was yummy.  We sat and had a few beers and got caught up on each others lives.  And that is why this blog is about 12 hours late.

Ran into BB at the grocery store yesterday.  Haven’t seen him in forever.  He used to work with my Honey in American Falls at the Case dealer.  He has been laid off since early December, but hopes to go back the first of the month.  He had been working in Utah, but now has to go to Missouri.  I know winter layoffs are common in construction…lived through plenty myself…but this one seemed a little long. 

MIL came home from Idaho Falls yesterday bearing gifts.




DeeJaye and crew have already been into them as you can see.  So I traded MIL goodies for dinner and she went away a happy as a clam.



    2 Tbsp Deen House Seasoning

    2 Tbsp Penzey’s Smoked Spanish Paprika

    1 Tbsp Penzey’s Crushed Brown Mustard Seed

    1 tsp Dried Mustard Powder

Rub a pork sholder/butt roast with dry rub.  I used the latex glove trick that Alton Brown suggested and yes, more of the seasoning stuck to the meat instead of my hands.

Add about 1/2 cup of water to the bottom of the slow cooker and add any seasonings that didn’t stick the the roast and then the roast itself.  I cooked mine for about 6 hrs on high, but I was home and could watch the water level.  You can adjust the temp to suit yourself.  Cook until fall apart tender then remove, let cool a bit and then shred.  If I was going to use all the meat for BBQ Pork Sammiches, I would put some brown sugar in the rub.  But I only used half the meat.  The other half reserved for……..


Sweet Baby Rays Award Winning BBQ Sauce

shot of Tequila..use the cheap stuff and save the Patron

chapped garlic

Combine in sauce pan and bring to a boil.  Add meat.


I found a pretty loaf of bread in the day old bin and cut it up for buns.  Add a little coleslaw and you have dinner.  Enjoy!!!!

Singin’ the Blues

March 26, 2009

Well, I did something tonite that I wouldn’t have bet my life on doing before.  While in CA Randy offered me a recipe for blue cheese sauced-up…is that a word??….potatoes.  The thought of it gave me the full body shiver, but my Honey loves blue cheese so I copied down the recipe.  Found some almost out dated Denmark Blue in the markdown bin…was this a meant to be thing.  Ok….I’m cooking for in-laws and can always pawn it off on Daughter #2 and her family.  OMG….OMG….OMG.  they are soooooo good.  Thank you Randy.


Before …..and after…………..


And here is the recipe…aptly renamed….

Randy Sings the Blues

8 med spuds boiled, peeled and diced

1/2 C butter

1/2 C flour minus 2 Tbsp

1 C milk

1 C cream

1 C blue cheese crumbled

1/3 C bread crumbs

Melt butter, lightly brown flour add milk and cream and cook until thickened then add cheese and stir until melted.  Salt and pepper to taste.  Combine with potatoes and place in sprayed casserole dish.  Top with bread crumbs.  Bake uncovered at 375 for 25 min.

Holy cow that was good.  Oh…and for the meat.  I rubbed a pork loin roast with honey mustard and covered with phyllo dough and bake.  Using dijon mustard works well too.  And now thinking back, we used to bake a beef roast the same way.  Whichever meat you use, it sure comes out moist and tender.



Everybody that has tried it, has loved it.  I did try a cupcake and the combination is plenty coconutty.  I wouldn’t order it or fight anybody for the last piece of coconut cake, but it wasn’t as bad as I remembered.