Shredded Pork Rolls – Yum!

After having a yearn for and then making Cole Slaw, it brought back memories. A few years ago my family stopped in The Village Smokehouse in Brookline, MA (near Boston). My sons had Pulled Pork Sandwiches and Cole Slaw. Pulled Pork was new to me and it looked so good served on a bun. The aroma was great!

After returning home I located a recipe on-line that Sara Moulton had presented on her cooking show. Now, Sara Moulton has introduced me to some good recipes! After making her Shredded Pork I knew that I would surprise my sons!

The next time my younger son was home for a mini vacation, I made Sara’s recipe. On the afternoon he headed back to the city, we had Shredded Pork topped with a dollop of Sour Cream on a Water Roll. It was easy and it tasted so good before we got in our car and headed south for the train station. This became a tradition - the best!

Below is Sara Moulton’s recipe that my family has enjoyed now for many years. I use Garlic Powder and Dehydrated Onions, so I combine Step #1 and Step #2 and omit the Olive Oil.

Shredded Pork – Sara Moulton

Ingredients
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cider vinegar
1/4 cup ketchup
2 tablespoons ketchup-style chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (12-ounce) pork tenderloin, halved crosswise – ( I also cut in large chunks.)

Directions
1. Cook onion and garlic in oil in a 3 to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes.
2. Stir in remaining ingredients except pork, and simmer, covered, 10 minutes.
3. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.
4. Transfer pork with tongs to a cutting board.
5. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.
6. Serve on a Water Roll topped with Sour Cream.

Have you ever tried it? When everything is in the pot simmering, your kitchen will smell so good! An extra napkin or two is needed, but it is worth it! We will be enjoying this before the Super Bowl! I already made the Cole Slaw!

Enjoy!

Yummy!

I’ll Have a Side of …

Cole Slaw! The Cole Slaw with the Raisins, please! Ah, Raisins give Cole Slaw that extra bit of sweetness to a tangy dressing.

Earlier this week I pulled out a recipe that my mother-in-law gave me three decades ago. How time does fly by! And I thought this week zipped by quickly. My Hubby ate this salad often while growing up.

After locating and purchasing a 1 lb. bag of Cole Slaw at my local grocery store produce department, I was ready. The Cabbage, Carrots and Red Cabbage were pre-cut and ready to use. Raisins, Mayonnaise, Sugar, Milk and Vinegar are staples in my kitchen, so it was a matter of mixing the Dressing Ingredients and pouring them over the Veggies and Raisins. It’s easy. It’s quick. The result is just outstanding! Yummy!

Cole Slaw

(1) 16 oz. bag of Cole Slaw (in Produce Dept.)
½ Cup Raisins

Dressing
6 TBS. Mayonnaise
2 TBS. Sugar
½ Cup Milk
½ Cup Vinegar (I use Cider Vinegar.)

Method
1. In a large bowl combine Cole Slaw Veggies and Raisins.
2. In a small bowl combine Dressing Ingredients.
3. Pour Dressing over Veggies/Raisin Combo.
4. Stir well, cover and refrigerate.
5. After 2 - 3 hours stir again, then refrigerate.
6. Repeat #5.
7. Before serving, stir once again.

Sometimes, I prepare it one day before we enjoy this tangy, colorful, flavorful salad. It’s a great side dish for any gathering!

Does your family enjoy Cole Slaw? I’ll be making more this weekend!

Enjoy!
Yummy!

Fantastic French Toast!

The weekend is approaching! Usually on Saturday morning, we enjoy a breakfast of Pancakes or French Toast. Now, easy is really good! I’ve gotten in the habit of using cinnamon bread while preparing Fantastic French Toast. No cinnamon and no sugar to add into the egg/milk mixture. How easy can that be? I only need to remember to purchase the cinnamon bread. I also use Soy Milk. The Vanilla flavored and the Original flavored Soy is always found in my fridge. Either can be used or 1% Milk.

Preparing Fantastic French Toast (click here for recipe card) with Pepperidge Farm Cinnamon Bread is great! After dining on Sausage Soup last week (portions are in my freezer, too), the balance is preparing other foods with less cholesterol. I use less whole eggs and many egg whites when making this yummy breakfast. Keep in mind that two egg whites equal one whole egg when cooking.

This is one of our favorite breakfasts! Ah, and the extra slices are stored in our freezer for more scrumptious breakfasts on busy mornings.
The recipe is below:

Fantastic French Toast

Ingredients:

(1) Loaf Pepperidge Farm Cinnamon Bread
(2) Whole Eggs
(8) Eggs Whites
(1) Cup Milk (I use Soy or 1% Milk)

Method:

1. Place Whole Eggs and Egg Whites in a rectangular container and beat with a fork. (I use a 1 & ½ Qt. CorningWare container.)
2. While beating mixture add in Milk and continue beating to combine.
3. Heat non-stick griddle or non-stick skillet on medium heat.
4. Dunk each bread slice in mixture coating both sides and then place on the griddle. (Two or three browning at once)
5. The underside will be golden brown when it is time to turn the bread slice over with a spatula.
6. Turn over and brown other side.
7. Serve with Maple Syrup.

Over the years my family has enjoyed this breakfast so many times. One year my younger son had a great suggestion – use Pepperidge Farm Cinnamon Raisin Bread rather than plain cinnamon bread. Ah, that is so tasty!

Will you be making French Toast this weekend for breakfast?

Enjoy!
Yummy!

Time for Sausage Soup!

There is a “special” on Italian Sausage in my local grocery store. Quickly, I envision a pot of thick, savoury, Sausage Soup simmering on my stove. This easy to prepare soup tastes great and smells so good on any chilly winter day! There are few ingredients and it is so easy to prepare.

SAUSAGE SOUP

Cook Time: About 30 - 45 minutes – I let it simmer longer.

Ingredients:
1 lb. Sweet Italian Sausage removed from casings

3 cans “College Inn” Light and Fat Free Chicken Broth (14 ½ oz. each)

1 cup White Rice

1 can Diced Tomatoes, (14 ½ oz.) undrained

1 box Chopped Frozen Spinach, thawed and drained

1/4 tsp Ground Black Pepper

Method:
1. Brown sausage in a skillet after removing from casings. Break meat into pieces as it is browning.
2. Place cooked meat in large pot or dutch oven. Add chicken broth and heat.
3. Add in rice, tomatoes, chopped spinach and black pepper and bring to a simmer.
4. COOK 12-15 minutes or until rice is tender.

After dinner there will be many remaining servings in the pot. A couple of servings will be stored in my fridge. Fortunately, my freezer always has a little more space and this soup stores well in the freezer. After the extra soup has cooled, it will be placed in Ziploc Storage containers, labeled and then placed in my freezer.

The rice does absorb the liquid, so additional broth will be added before serving again.

Whenever we want another bowl of this hearty, colorful and scrumptious Sausage Soup (click here), I defrost the soup overnight in my fridge. Before heating, place the contents in a small pot along with about 10 oz. of additional Chicken Broth. More broth if desired. Reheat and it will be ready to eat.

Smells so good!
We always enjoy eating it!
Yummy!

Yummy Buttermilk Pancakes!

It all started with the purchase of a quart of Buttermilk last week. My Hubby saw the container in our fridge and commented to me that a plate of Buttermilk Pancakes would taste so good for Breakfast on the weekend. Oh, he was right! In my usual manner of thinking, the Buttermilk Pancakes routine brings out the container of Quaker Oats for Awesome Oatmeal Pancakes. But not this time.

I envisioned a plate of light, fluffy Blueberry Buttermilk Pancakes dripping with Maple Syrup. Not being able to locate my recipe, I sat down in front of my computer and “Googled”. The recipe that I printed was easy, sounded scrumptious and I had all of the ingredients. Thank you BURYGOLD for posting your mouth-watering recipe on allrecipes.com. On Saturday morning those pancakes hit the spot! I also added defrosted Blueberries to the batter after the batter was placed on my griddle.

Buttermilk Pancakes II (click here) are absolutely delicious! They are so light and fluffy! So Yummy!

We did have extras. After they cooled, they were placed in sandwich bags, then in Ziploc Freezer bags and placed in our freezer. More yummy breakfasts await us.

That was a great idea that my Hubby had!
Yummy!

Is There Any Yogurt?

It’s the first week in January, already! The decorations have been packed away for next year. Oh, these mornings are so brisk! Wearing boots whenever heading outside is definitely a must. It is chilly outdoors, but … winter in New England is so pretty! When it is snowing outside I still enjoy catching an individual snowflake on my glove or mitten and then looking at its design - that is until it melts.

This first week of the New Year reminds me of a few things that need to be finished. My first goal is to replenish the fridge. Then, I need to finish the fleece jacket that has been patiently waiting on my sewing machine cabinet. Then …

That empty fridge still beckons me. My Hubby & I enjoy eating Yogurt most days at lunchtime. This afternoon my two Donvier Yogurt Makers were set to work. Later today, sixteen containers of creamy white delicious yogurt will find their places on the top shelf in our fridge. Eating Yummy Yogurt (click here) flavored with Freezer Jam (click here)will bring back memories of this past summer’s sunny, hot days. Ah, New England!

Do you enjoy eating Yogurt? My favorite flavors are Peach and Strawberry. What are yours? Do you have a Yogurt Maker?

Banana Flavored?

Definitely! For so many years Cream of Wheat cereal has been a nutritious, calcium enriched, creamy Breakfast prepared and eaten during the cold winter months. On a brisk winter day this cereal just hits the spot! It takes little time to prepare and tastes so good.

After enjoying a wonderful Christmas with family and eating special foods, it was time to get back to a routine. This morning I glanced over to our Fruit Bowl. One remaining piece of fruit was in the Bowl - an overripe Banana.

No, an overripe Banana is not a piece of fruit that I find yummy. But, it would be bursting with flavor. This morning the lonely spotted Banana was cut into slices and placed in the pot containing the Cream of Wheat granules and the Milk. Following the directions on the box, Breakfast was ready quickly.

Ah, Banana flavored Cream of Wheat! Now, that is one tasty breakfast!

As this year comes to a close, and a new year is around the corner, I wish all of you, my Blogging Friends - Happy New Year!!!