Monthly Archives: February 2011

Re-create: BBQ pulled to to Pork Burritos

So I made my mom’s pulled pork sandwiches a few weeks ago in the crock pot and of course we had left overs so I froze what I had and pulled it out tonight thinking I could make it into some pork burritos…it turned out SUPER YUMMY and it didn’t take much.

I just warmed it up on a skillet, added about a half of a taco seasoning packet and then about a spoonful of the chilies in adobo sauce.   I served it with black beans, cheese, shredded lettuce and tomatoes.  It was delicious and so easy to do.  I love re-creating meals from what I already have.


French Dip: Ashleigh Laub

Fabulous French Dip
This is such an easy and fast recipe and SUPER GOOD!!! I got it from my high school friend on Facebook (thanks so much Ashleigh)
1, 2, or 3 flank steaks, 1 flank is perfect for 2 people with leftovers (I used shaved steak because flank steak was a little pricy)
1 can beef broth
Montreal Steak Seasoning
Au Jus Mix
Hoagie Buns

Put flank steak in pan (I use a 9×11 baking pan) and cover liberally with Montreal Seasoning. Pour beef broth into pan until covers edge of flank steak. Cover with foil. Bake at 375 for 1 1/2 – 2 hours. Let cool. Thinly slice on diagonal. Mix Au Jus per directions. Add beef and heat until hot. Serve in warmed hoagie bun with cheese if desired (cheese is a must). Serve au jus for dipping. Can freeze meat after slicing for several months.

Stuffed Portobello Mushrooms: Pioneer Woman-Tasty Kitchen

I love mushrooms!  I could put them in every dish.  This one was as Ernie likes to say “a keeper”.  It was super tasty.  It reminded me of the ciabatta bread stuffing I make for Thanksgiving, but in mushrooms.  Here’s the link to the original recipe, but below is what I actually did. Enjoy your fungus (ok I shouldn’t say that if I’m referring to food should I?)!!
  • 2 whole Portobello Mushroom Caps (I made three and had plenty of stuffing)
  • Olive Oil
  • ½ pounds Bulk Italian Sausage, Or Links With Casings Removed (I probably used about 3/4 lb to make it a little meatier for my man)
  • 2 teaspoons Crushed Red Pepper Flakes (a sprinkle because I fed it to my 2 1/2 yr old and didn’t want it too spicy)
  • 1 whole Onion (half an onion)
  • 1 bulb Fresh Fennel (didn’t have it)
  • 1 whole Bell Pepper, Any Color (about 3/4)
  • 3 stalks Celery
  • 4 cloves Garlic (2 cloves and it was PLENTY)
  • 3 sprigs Rosemary
  • ¾ cups White Wine (can Substitute Stock/broth…I used chicken broth)
  • ½ cups Shredded Monterey Jack, Plus Extra For Sprinkling
  • 4 slices Good Sandwich Bread, Toasted And Cubed
  • 1 whole Egg, Lightly Beaten

Preparation Instructions

Preheat oven to 450F.

Wipe the portobellos clean with a paper towel and scrape out the gills with a spoon. Drizzle enough olive oil in the bottom of a glass baking dish to coat. Place portobello caps in the baking dish, top down, drizzle with oil, and set aside.

Brown sausage in a large skillet with a little bit of olive oil and the crushed red pepper over medium high heat.

While the sausage is browning, dice the onion, fennel, and bell pepper, chop the celery, and slice the garlic as thin as you can get it.

Remove the rosemary leaves from the stems and finely chop. Add the veggies and garlic and rosemary to the skillet and saute with the sausage until crisp-tender, about 5-7 minutes.

Add the wine to deglaze the pan and allow to cook for another 5 minutes or so.

Stir in the shredded cheese and bread cubes. The bread cubes should soak up whatever wine remains in the pan.

Taste it at this point, and add salt and freshly ground black pepper to taste (or more red pepper!). Stir in the beaten egg. The stuffing mixture should seem a little wet.

Mound stuffing mixture into portobello caps. It’s ok to pack it down a little bit to make sure that it stays in place.

Sprinkle with a little extra shredded cheese. Bake at 450F for 35-40 minutes or until the portobello is tender and the stuffing is golden brown.

Best Pulled Pork (crock pot): Karren Hayes

I know there are a ton of pulled pork recipes but this one is by far THE BEST one that I’ve ever had, and I’ve had a ton.  It’d be a great one for Super bowl this weekend.  The best part is it’s a crackpot recipe so low maintenance…gotta love that!!!

Get a 4-6lb pork roast

2 onions quartered
2 TBL brown sugar
1 Tbl Paprika
2 tsp salt
1/2 tsp pepper

After the pork roast is rubbed in crackpot combine:

3/4 cup cider vinegar
4 tsp Worcestershire sauce
1 1/2 tsp red pepper flakes
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1 /4 tsp cayenne

Cook on low for 10 hours or high for 6 hours.  1-2 hours before serving, pull pork and let cook until you serve it. We like to put additional bbq sauce on our sandwiches so choose your favorite.  We like Daves Sweet Baby Back Ribs Sauce, but by all means use your favorite.  I’d be interested to know what your favorite is.

Sweet & Sour Chicken: Mels Kitchen Cafe

Ok…this was pretty dang good.  Ernie said it’s a keeper so I’m putting in on here.  The only downfall is it is a little time consuming (about 1 hr) so be aware when you make this.  I wasn’t quite aware so my little guy had a sandwich for dinner instead of eating because he was too hungry.  It was well worth the wait.  Here’s the link to where I got it.  Funny it’s called Melskitchencafe.

*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

*Serves 4-6

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.


I’m trying to be better at doing a menu.  I did a pretty good job last week and have one for this week so hopefully I can stick to it.  Here’s what I’ve got on the list:

Monday: Chicken Alfredo
Tuesday Sweet & Sour Chicken
Wednesday: French Dip Sandwiches
Thursday: Tilapia (I’m going to try pistachio crusted or pecan crusted)
Friday: Lasagna
Saturday: Homeade Macaroni & Cheese
Sunday: Beef Stroganoff


I’ll post some recipes if they turn out to be good ones.  The chicken alfredo was just a throw together meal and I don’t follow a recipe but the sweet and sour chicken that I made tonight was delightful.  I’ll post it later.  Good luck meal planning!