Smoked Pork Shoulder

The smoked shoulder that I smoked for over 12 hours! It turned out better then I have ever expecting!
Check out the pictures and the amazing outcome....I LOVE MY NEW SMOKER BOX!

I rubbed the pork shoulder with a layer of mustard (1/2 to 1 cp of mustard, depends on how big the pork shoulder is).
The rub I used (1/4 cp. paprika, 2 TB. seasoned salt, 2 TB garlic powder and 2 TB pepper). I rubbed the meat on top of the mustard and let it sit over night. The next morning my husband put it on the grill at 6 am and we took it off the grill around 4 pm. When the meat was beginning to fall from the bone.

My Purple Slaw

1/2 onion, sliced very thin

2 carrots, grated,

1/2 or 8 cps. shredded red lettuce

1/4 cp red win vinegar

4 TB olive oil

2 TB sugar

1 tsp. garlic powder and paprika

salt and pepper

1. I mixed the vinegar, oil, sugar, garlic,paprika, salt and pepper. Whisk until well combined. Toss the shredded veggies in the dressing.

This a picture of the pork when I pulled it for sandwiches. It was fantastic.

The sandwich!!

What do you do with all the pork leftover. I guess, you could continue to make sandwiches, but I wanted to try something different. I decided to make pulled pork egg rolls. I know that sounds weird, but it was awesome! It was worth the extra work.

PULLED PORK EGG ROLLS!

Leftover pulled pork

Leftover slaw

Egg roll wrappers

Egg

water

Whisk the egg and water together and make a egg wash.



Add a heaping helping of pork in the center of the egg roll wrapper.


Top it with the slaw.

Roll the one corner up and egg wash all ends.

Fold in both sides and the roll like a jelly roll. It should be sealed by the egg wash.

Believe it or not, I baked these babies!! Or should I say I broiled them until brown and crunchy and then turned them to the other side.When both sides where brown and crunchy they were done. I served with your favorite BBQ sauce.

Trust me, you will enjoy these babies.

Chicken Scampi Risotto

Sorry, I have been celebrating my Birthday and I have been doing some crazy shopping with the gift cards I have received.(Believe it or not, I hate to clothes shop. I love to shop for food. LOL) How fun!! I bought a new massive wok and a smoker box, which I am using right now. We put a 10 lb pork shoulder on the grill with the smoker box at 6 am. I will let you know tomorrow how it turns out!


Anyway, this dish turned out fantastic. I was going to make Chicken Scampi pasta, until there was no pasta in the cupboard and two bags of risotto. I made this instead and it turned out even better then any pasta dish. My husband said he would prefer this dish.

Chicken Scampi Risotto

6 Chicken Breast, (Pounded until thin)
1 cp. flour
salt and pepper
2 TB Olive oil
2 TB butter

Add the salt and pepper to the flour and dredge the chicken into the flour. If you need to add more flour for the chicken go ahead.
Add the butter and oil to a hot pan. Put the chicken in the pan and brown both sides. Remove and put on a plate.

6 TBS butter
1/2 cp. chopped red onion
1 red bell pepper, julienned
1 green pepper, julienned
4 garlic cloves, thinly sliced
1/2 cp. white wine
1/2 cp. chicken broth

Melt the butter over medium in a pan. Add the onions and peppers and cook until soft. Add the garlic. Do not let it brown. Saute. Add the wine and let it reduce by half and add the chicken broth. Add the chicken to the pan. Let simmer.

The Risotto

2 cps. Risotto rice
1/2 cp. white wine
6 cps hot chicken broth
4 TB butter
2 TB olive oil
3/4 cp. parm cheese

1. Add 2 TB butter and olive oil to a pan. Add the rice and saute. 2 min. Add the wine until dissolved. Add a ladle of chicken broth at a time. Each time that it is absorbed add another ladle until finished. Taste it. When ready add the parm and 2 TB butter. It should take about 21 minutes.

ENJOY!!!!!

The Perfect Reuben

I love Reuben and so does the Husband. It is a a favorite. This is the first time that I made the bread for the Reuben's too. I made a Reuben stuffed bread (Recipe below), which was amazing. That recipe is what inspired me to make this Rye Bread.

It was a huge hit. My husband loved it! I did not have one! I know, I know! I am trying to lose a few lbs.

Let me just say, it smelled like fall in my home. I made Pumpkin Bread from Baker Babes, Chicken broth (12 cps), Corned Beef, Rye Bread, and I created my own dessert PUMPKIN CHIFFON CAKE!!! I was busy in the kitchen and it was lovely. I will post the Chiffon Cake tomorrow. But for now, drool all over this sandwich!

Rye Sauerkraut Bread
1 cp. sauerkraut, drained
1-2 cups of Swiss cheese, cubed
3/4 cp. hot water
2 TB butter, soft
2 TB molasses
2 tsp. caraway seeds
big pinch of salt
1 cp. Rye Flour
2 1/2 cp. bread flour
1 1/2 tsp. fast acting yeast

Put in bread machine in that order.
If you do not have a bread machine: Add yeast to hot water. Add the water to the molasses, butter, seasoning. Add the flour 1 cp. at a time. Add the cheese.Knead. Let rise 1 hr.
Punch down and add to greased loaf pan. Let rise for another hr. and then bake on 350 for about an hour.

For the sandwich:

1 cp. french fries
1/2 cp. sauerkraut
1/2 lb Corned Beef (I cooked a brisket with its seasoning pack on 250 all day. I think chipped it on my food processor)
6 slices of Swiss cheese
1 TB Thousand Island (I added an extra bit of horseradish for a kick)

I put three slices of cheeses on both sides of the bread. I put the corned beef on the bottom slice of the bread and the fries on the top slice of bread. I topped the corned beef with the sauerkraut and Thousand Island. I closed the sandwich and put in my panini press for 5 min.

Pumpkin Pie time!?

I love Pumpkin Pie! It is my husbands all time favorite pie! I made this pie and it was gone in one day. My husband and 4 yr. old fought over the last slice. I had to actually split it down the middle. HAHA.

I am going to have to make another one. I made Apple Pie too. That is Baileys and my favorite. It was terrific too.

I must admit, fall is my favorite. I LOVE Pumpkins!!! I love Halloween!! I love falling colorful leaves!! (I don't see that much living in FL and it truly bothers me!) and most of all I love Apple Cider and Caramel Apples.....TIS THE SEASON!




The BEST Pumpkin Pie

adapted from a recipe found on allrecipes.com


9 in. Pie Crust
15 oz Pumpkin
14 oz. Sweetened Condensed Milk
2 Egg yolks
1/4 cp. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg and ginger
2 egg whites


1. Beat the pumpkin, sweetened condensed milk, egg yolks, sugar and spices. I whipped the egg whites and folded it into the batter.

2. Poor into the pie crust.

3. Bake on 425 for 10 min and turn down to 350 and bake for 1 hr. or until a toothpick is clean when inserted.

Simple Tomato Salad or Brushetta...

I have been stressing out a little. We are out of our place by Oct. 1 but as of right now, we are not sure where we are headed. If my husbands job will be starting, we will be in Gainesville, FL or we may have to linger here for a little longer until it starts. Extended Stay, maybe.....I just want this job to start and for the stress to diminish.

Good thing: this recipe is stress free, delish and made with all farmers market fresh veggies. I go to an incredible farmers market every wed. I stock my fridge! Today I got: 5 lbs pea pods, 3 lbs green beans, 20 Roma tomatoes, 6 Orange Acid Free tomatoes, 15 apples, 12 plums, 2 lbs bananas, 6 heads of Bibb lettuce, 12 HUGE carrots, 4 red peppers, 4 green peppers, cilantro, red onion, 1 lb cherry tomatoes, 6 ears of corn, 2 Big cucumbers, 1lb jalapenos = 35.00!!!!! You can't beat it!!!! I love that place. It has about 40 to 50 vender's and it is at a Fair Grounds. It takes 20 min. to get there, but I make the trek every Wed. no matter what.

What did I make with what I received? WELL....
My husband has been gone since Monday, that is another reason for my lack of posting. I have no one to cook for, but I will make up for that. I am entertaining this weekend and I am planning to be in the kitchen baking ALL day.

I made a Simple salad or put it on toasted bread for a simple brushetta...

My Simple Orange Tomato Salad

1/4 cp. of Greek Salad Dressing
3 TB Parm Cheese
4-6 TB fresh basil cut in shreds
salt and pepper

Mix together for the dressing

4 Orange Tomatoes
1/4 cp. diced red onions
1 container of small mozzarella balls, each one cut in half

(If you are using bread rub garlic on the bread!!)

WOW! Yes, this tasted as good as it looks. LOL.

Caramel Brownies

I found these wonderful brownies here.
It is by recipegirl.com. WOW. WOW. WOW.
They are absolutely amazing. I made them for my kiddos doctor and staff for being such wonderful people. I love them and truly trust them with my children's care. They deserve something special to show they are appreciated.
They were a huge hit. At my house. At the doctors office.
As you can tell, I love brownies. But I do believe these are my new favorite. Check them out.

Mozzarella Stuffed Hot Sausage Meatballs

My husband loves hot and spicy. I found a recipe in Racheal Ray Mag and I knew I wanted to make it, but I changed a few things to add more flavor and to make in my recipe. It was a great alternative. I must admit, I did make a new type of spicy sauce to go with the meatballs. I will include the sauce. It is going to be my new quick marinara sauce.

I wanted to make a big dinner tonight because my husband is leaving for four days and will be on the road eating at restaurants and fast food. I made a feast: Orange Tomato Brushetta, Stuffed MB and Pasta, and Caramel Chocolate Brownies. I will post the other food sometime during the week.



Mozzarella Stuffed Hot Italian Sausage Meatballs

2lbs of Hot Italian Sausage, removed from casing
1/2 cp. bread crumbs
1/2 cp. fresh parm cheese
1/4 cp. fresh basil and Parsley
1 container of small fresh mozzarella balls


Mix the parm. cheese, basil, parsley and bread crumbs together
Form in little patties and top with one mozzarella ball in the middle.

Form the meat around the mozzarella ball.

Brown on 400. I flipped after 5 min. and cooked for another 5 min. I then put it in my sauce to continue the cooking.

The final product! Yum!

The SAUCE

2 TB olive oil

1 yellow onion, chopped

1 green bell, chopped

1 hot Italian green banana pepper, chopped

1 28 oz. crushed tomatoes

1 lg. can of tomatoes paste

1 24 oz. diced tomatoes

3 tsp. Italian seasoning

3 TB fresh parsley and basil

salt and pepper

1. Add the oil and saute the veggies until soft. Add all of the tomato paste and stir. Add the rest of the tomatoes. Add the seasoning. Let cook. I usually let my sauce cook all day. This will make a thick and hearty sauce.

ENJOY!!!