Recipe Time! – Pulled Pork

Some time ago I shared this recipe with you.  I had made it for when both of my brothers-in-law came to stay with my husband and I in Tennessee. It was really good and I had slaved over it all night while it was in the oven (the things you do, right? Heh heh) At the time, I didn’t know that there were two types of pulled pork recipes that have made their home in North Carolina. (Thanks Bobby Flay!!) The pulled pork I made was vinegar based and not tomato based as they were used to. Don’t get me wrong, it was good nonetheless but I would rather my house not smell of vinegar while cooking! I bought a Boston butt last week in hopes of making some pulled  pork soon. I found this recipe that I will hope you will enjoy.

What You Need:

  • 1/4 cup brown sugar
  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 pork shoulder roast (also called pork butt)
  • 4 onions, cut into halves
  • 1 bottle good barbecue sauce
  • Good-quality hamburger rolls, for serving

Directions:

  • Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
  • Preheat the oven to 300 degrees F.
  • Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board.
  • Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
  • Shred the meat with two forks, then toss in the barbecue sauce until it’s coated to your liking! Serve on hamburger rolls.

Easy peasy! I haven’t made this recipe as yet. It won’t be until this weekend, hopefully. I need to take it out of the freezer and let it thaw out in the fridge. I know the kids will love this! I would highly recommend some Cole slaw to go with it. Next week I will find some good Cole slaw recipes that would go great as a part of a main dish or just as a side.

God Bless!

 

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Recipe Time! – Lunch Pita

While I was grocery shopping, I stopped in the bread aisle to get a loaf of bread and came across one of  those mini shelves that contain the tortillas and buns and such. I saw some pitas and thought to myself that I haven’t had a pita in a long while. So I picked up a pack of 8-grain pitas and continued shopping. The next day I decided to make myself a nice light lunch and I busted out the pitas and some other stuff to make it with. I will say this, if you are not a fan of tuna, you can use chicken, turkey or ham to fill it with. Just season accordingly. This should serve 2.

What you need:

  • 8 oz. can of albacore tuna (gotta save the dolphins PLUS it is healthier than regular tuna)
  • 1 cup of ready made salad (slightly packed – you can use what ever you have just make sure they are bite sized pieces)
  • 2 tblsp. mayo
  • 1 tsp. spicy mustard (I used Grey Poupon)
  • Dash of salt – to taste
  • Dash of cayenne pepper – to taste
  • 2 pitas

Directions:

Drain the tuna and add it to a bowl. Use a fork to break it up a bit. Add the rest of the ingredients (except the salt and cayenne pepper) and stir. Season to taste with salt and cayenne pepper. Stuff pita to liking.

I toasted my pita on the lowest setting before filling it and it made it taste so much better. It tasted so good that I made another pita with the rest of the tuna! My belly was full but it wasn’t heavy…I really shouldn’t have ate so much but I couldn’t help myself! I don’t know how long it will keep fresh in the fridge. The longest it sat was for 24 hours…from one lunch to the next.

My Lunch Pita

My Lunch Pita

Well I hope this quick and easy recipe will become a family favorite. You can make a whole batch and take it for a picnic or pack a small container to make a healthy lunch at work.

God Bless!

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Recipe Time! – Chicken Stir Fry

Last week you may remember that my church was having an luau…Aloha Sunday. Well one of the many things that were tasked out was for my small groups class to make white rice. Too easy! Bought me a small bag and cooked about 6 – 8 cups (the entire bag) and brought it in on Sunday evening. There were plenty of people there and even more rice than I could even fathom! By the time that I had left, there was still a large chafing dish full of rice and more in the kitchen. My pot was going to be used next but because the dish was already full so I took my untouched pot of rice home. Now I have a large pot of rice that I normally don’t eat (we eat brown rice) and I am not going to waste it. So you know what that means! Asian! Yeah buddy! Luckily, I am blessed with children that love to eat rice and my son loves green veggies (his favorite color…it has come to a point now where he would rather have all his food green. Anybody else go through that with their children?) as well and this is a great way to incorporate veggies into something yummy.

This particular recipe serves 6 but it can be customized for any amount of servings needed. There is an option on the page where you can adjust the servings. What is great about stir fry in general is that you can add any type of meat and veggie combination to make a very healthy meal.

Chicken Stir Fry - courtesy of AllRecipies.com

Chicken Stir Fry – courtesy of AllRecipes.com

What you need:

    • 2 cups white rice
    • 4 cups water
    • 2/3 cup soy sauce
    • 1/4 cup brown sugar
    • 1 tablespoon cornstarch
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon minced garlic
    • 1/4 teaspoon red pepper flakes
    • 3 skinless, boneless chicken breast halves, thinly sliced
    • 1 tablespoon sesame oil (to cook veggies)
    • 1 green bell pepper, cut into matchsticks
    • 1 (8 ounce) can sliced water chestnuts, drained
    • 1 head broccoli, broken into florets
    • 1 cup sliced carrots
    • 1 onion, cut into large chunks
    • 1 tablespoon sesame oil (to cook chicken)

Directions:

  1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
  2. Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
  3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
  4. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Here is a video for those who like to watch and pause while cooking. Like I said before, this recipe is highly customizable and you can adjust to your own dietary needs. I hope this becomes a quick go-to recipe for those times you don’t know what to make.

God Bless!

 

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