Thursday, July 25, 2013

Jack Daniel’s Pulled Pork Sandwich. Delicious Crock pot Recipe.

 This tender sandwich is deliciously yummy. This is originally taken from a crock pot BBQ chicken recipe, but I changed it to use pork shoulder meat. The sauce is scrumptious and has a sweetness to it, while the coleslaw gives it a cool, creamy taste. Pile the meat and coleslaw onto a Kings Hawaiian roll and you’ve got a delectably moist and tangy meal.

Makes 6 servings
Hands on Time  20 min.
Total time 7-8 hours
2 tsp. table salt
1 1/2 tsp.paprika
1/2 tsp. garlic power
1/2 pepper
1 (3-4-lb) pork butt
1/2 cup cola soft drink
1/3 cup ketchup
1/4 cup firmly packed light brown sugar
2 Tbsp. apple cider vinegar
2 Tbsp.jack Daniels
6 King's Hawaiian buns

Stir together first 4 ingredients in a small bowl rub over meat. Place pork in lightly greased 6-qt slow cooker.
Whisk together cola soft drink and next 4 ingredients in a small bowl. Slowly pour  mixture around pork ,avoid removing spices from pork.
Cover and cook on low 7-8 hours or until meat easily pulls apart.
Transfer pork to a serving platter.Skim fat from pan juices in slow cooker . pour pan juice over meat. 

  1. Shred the pork with 2 forks, discard any fat You can Warm a little Jack Daniels BBQ sauce in the microwave. Add to the shredded pork and mix if needed.
  2.  Top buns with pork and coleslaw.  Server Immediately. 

Wednesday, July 24, 2013

Grain-free fresh Nectarine Tart

Make the most of the summer fruit and berries in a gluten-free Dessert 

Taking from going against the Grain group 2013
The secret here to this sugar free tart recipe is to use the fruit at its peak, July through September .

2 cups blanched almond flour
1/2 tsp. unrefined salt
2 1/2 Tbs. unrefined coconut oil
1 large organic pastured egg
1 cup organic coconut milk
1 1/2 small organic nectarines, peeled, halved, pitted and chopped
3 large organic pastured eggs
1 tsp. organic vanilla extract 
2 organic nectarines skin left on
1/2 Tbs.fresh organic blueberries or raspberries 
1/2 tsp ground cinnamon

TO MAKE THE CRUST: preheat your oven at 350 f. Combine almond flour and salt in a large bowl. Whisk together coconut oil and egg in medium. Stir wet ingredients into dry until thoroughly combined. Press dough into 9-inch tart or pie pan. Set aside.
TO MAKE FILLING: Combine all filling ingredients in blender,and mix well. 
pour filling into crust. bake 35-45 minutes, until knife inserted into center comes out clean. Allow to cool completely at room temperature, then cover and chill in refrigerator at least 1 hour.   
TO MAKE TOPPING: Halve, pit, and slice nectarines sprinkle with cinnamon and nix together.
Remove tart from refrigerator. Line nectarine slices around outer edge of tart, then work your way in to form an attractive, layered pattern.


Tuesday, July 23, 2013

Strawberry Monte Crisco Sandwich

Served with a Strawberry-Habanero jam 

 White bread with Honey-Dijon mustard, strawberries, smoked gouda cheese, turkey and ham dipped in egg batter and grilled golden brown. Served with a side of strawberry-habanero jam

    2/3 cup water
    1 small egg
    1/2 teaspoon salt
    1/8 teaspoon white pepper
    2/3 cup all-purpose flour
    1 3/4 teaspoons baking powder
2 tablespoon honey-Dijon mustard 
8 strawberries hulled and cut in half 
8 slices white bread
4 slices roasted cooked turkey (1 ounce each sandwich)
4 slices smoked
Gouda cheese  (1 ounce each sandwich)
4 slices smoked ham (1 ounce each sandwich)
vegetable oil, for frying


    • confectioners' sugar, for dusting

BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
SANDWICHES: Make 4 sandwiches,spread bread with honey-Dijon then  putting cheese  & strawberries between ham and turkey. Cut into fourths and put a toothpick through each quarter.
Heat about 6" of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with stawberry-habbanero jam
 Recipe for jam


Sunday, July 14, 2013

Blueberry Jam Recipe

from taste of home

This was my first attempt at canning, I was really nervous about canning afraid  I might poison someone. Saw an article  in the magazine 'Taste of home" which gave step by Step instructions on how to can, plus the type of utensils that would be needed..My jam came out great! next time I will add more pictures, was just to focused  this  first time.

72 ServingsPrep: 35 min. Process: 10 min./batch


  • 8 cups fresh blueberries
  • 6 cups sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon ground nutmeg
  • 2 pouches (3 ounces each) liquid fruit pectin


  • Place blueberries in a food processor; cover and process until
  • blended. Transfer to a stockpot. Stir in the sugar, lemon juice,
  • cinnamon, lemon peel and nutmeg. Bring to a full rolling boil over
  • high heat, stirring constantly. Stir in pectin. Boil for 1 minute,
  • stirring constantly.
  • Remove from the heat; skim off foam. Ladle hot mixture into hot
  • sterilized half-pint jars, leaving 1/4-in. headspace. Remove air
  • bubbles; wipe rims and adjust lids. Process for 10 minutes in a
  • boiling-water canner. Yield: 9 half-pints.
Nutrition Facts: 2 tablespoons equals 74 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 19 g carbohydrate, trace fiber, trace protein.

Tuesday, July 9, 2013

Crock Pot Lemon Chicken

If you work long hours and don’t have the energy to cook a hearty meal, here is a wonderful crock pot recipe. The beauty of a crock pot is it simmers the juices together almost magically giving you a succulent and delicious meal. I recently found a cookbook on using crock pots and figured I would give it a try. I’m glad I did, because the meals come out tasting really good. The lemon chicken in this recipe is tender and juicy. You will be surprised like I was, at how easy and tasty your meals can be using a crock pot. This saves you time and energy from cooking after a hard day. So relax and enjoy a home cooked meal.

   PREP TIME: 15 min
                         COOKING TIME: low 7 to 8 hours
YIELD: 4 servings 
3-4 pounds whole chicken    
                     2 tablespoons poultry seasoning with salt
1 lemon, halved 
4 cloves garlic crushed
2 tablespoons olive oil
freshly ground pepper
1 tablespoon minced Italian flat-leaf parsley
1. lightly   spray a 4-6 quart slow cooker with vegetable oil spray
2. Rinse chicken and pat dry with paper towels, remove and discarded any excess skin or chicken fat. rub the cavity with some of the poultry seasoning .place the lemon halves and garlic cloves in cavity. Rub the the skin with remaining poultry seasoning. Place the chicken in the slow cooker. drizzles with olive oil. Sprinkle liberally with the pepper and parsley.
3. Cover and cook on low for -8 hours   

since I was cooking for just two I just use 4 chicken thighs and adjusted the recipe and time 

severed with rice and fresh asparagus 
you can buy some great seasoning here

Monday, July 1, 2013

Summer Wines

Red Trio Wine Club See the best in wines!

Summer’s here, and the time is right, for dancing in the streets.” Yes, and for drinking the best and most delicious wines with our outdoor summertime meals.
Recently on a visit to Mexico, I was in a town where they closed the main street in the evening. All the restaurants put their tables outside, we ate plates of delicious Yucatan delicacies, drank local young red wine, and danced to Latin beats all night. The perfect picture of summer fun.
So, what wines and foods should we be matching this summer? Summer food is bursting with flavor, with casual dining coming to the fore. Barbecue of course, salads, seafood, and fruit in profusion. And we are looking for cooling drinks as the sun gets hotter.
When we are entertaining on our patios, enjoying the cool of the evening after a hot, gritty day, we want to offer our guests drinks which will quench the thirst and match the food whether it’s a robust barbecue or a palate pleasing seafood salad.
If you’re looking to quench your thirst, then you don’t want to be taking too much alcohol on board. So look out for light whites with their generally lower alcohol content. For example, young Vino Verde wines from Portugal, with their sharp lemony, grassy flavors and light green color, pair beautifully with Greek style salads loaded with feta cheese, heritage tomatoes and olives.
Rose wine is a summertime favorite. The light pink color is refreshing just to look at in the glass, and the typical fruity flavor is popular with everyone. Match it with barbecue if you don’t want to drink the traditional beer. Add soda, ice, and mint to make a cool and delicious spritzer, and feel free to drink way into the summer evening with no ill effects in the morning. Often made from excellent grapes like syrah, roses should never be despised as simple quaffing material, they can offer intriguing fresh and complex fruit and flower flavors. Drink with seafood for the perfect partnership.
A classic wine based beach, barbecue and party drink from Spain is Sangria. Sangria was traditionally made from a local red wine, with sugar or honey, chopped fruit such as oranges, lemons, melon, pineapple, even mango and berries, with a slug of brandy added to cheer things up. It’s now more usually made with cheap (but please, not horrible) red wine, soda or Sprite, with sliced orange and lemon added for color and flavor. Feel free to throw in ice. Sangria is a wonderful party drink, it’s also pleasant with a picnic or a barbecue, but for a more serious meal, complement you food with one of the many exciting summer drinking wines.
For a lighter flavor, use white wine to make a Sangria blanca. For really hot weather, freeze the fruit you are going to use in your sangria, frozen green grapes look rather good in Sangria blanca. Look for a savignon blanc or a good blend from California for your white Sangria.
Don’t neglect red wine when planning your summer wine buying. For fun drinking, seek out Italian Lambrusco, with it slight sparkle. Once considered a simple cheerful quaffing wine, Lambruscos can now offer some excellent and relatively complex flavors.
The real wine lover wants exciting wine. When choosing reds, use summers more casual feel to explore a little off the beaten track. Choose wines made from blends, such as pinotage, cabernet sauvignon and merlot, and seek out wines from countries which perhaps you haven’t yet considered – such as Argentina and Chile.
Of course there is one wine which stands head and shoulders above all other for summertime drinking. If it’s a summer wedding, a Christening, an anniversary, a birthday or just Thank God It’s The Weekend – it has to be champagne. Time to explore this most magnificent of drinks, which seems to have been created to be enjoyed in every location where we enjoy the delights of summer – from beach to ballroom.

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