Pork, Uncategorized

Morton Sea Salt Rub?


Today is the mother in law’s birthday….I had hubby ask her what she wanted for dinner and she said ribs. My go to recipe for ribs is a marinade that takes all day. I had two hours until dinner time. What’s a girl to do??

I decided to do a rub. Normally, I make the rub for it, but I just wasn’t feeling it today.  I wanted to do something easy enough. I spent five minutes looking at rubs and marinades. Finally I told the husband “we’ve never tried this before…let’s just do it!?” He agreed. So I bought this bad boy.

I’m shocked how good this rub is. I rubbed it on and threw it in the oven with my ribs covered. I did this for an hour or so. When I took them out they were so tender. I put on some BBQ sauce and put it back in under broil for literally 2 minutes. She LOVED it. Said it was better than most she’d eaten.

Happy birthday to my Mother in Law!18834312_10154643591760895_120238153_n


Japanese Fried Rice


Japanese rice is amazing. I love Chinese and Japanese food. Sadly, where I live all the restaurants are horrible. Sometimes they have yummy stuff, but not always. I always looked for ways  to recreate the food the good food we’ve had at home. I found this recipe, and decided to keep working with it and master it. It’s a fantastic recipe. It is definitely a keeper.

1 1/4 c white rice

canola oil

2 eggs, beaten

1/2 cup frozen peas, thawed

1 medium carrot, grated

4 1/2teaspoons soy sauce

salt and pepper to taste

Cook rice according to the package directions. In a large skillet, put in two teaspoons of oil. Scramble eggs. Mix with rice. In the same pan add peas and carrots. Heat through for 5 minutes. Add rice and soy sauce a little at a time until the rice is golden brown in color. Add salt and pepper to taste.


A lil’ bit o’ breakfast


My littlest little bit loves pancakes. It’s literally out of control. I like to take these pancakes and make a bunch and freeze them. Then during the week, he can have them for breakfast.

The best thing about these is that they are not super sweet. I’ve never been a fan of pancakes that are really sweet. I love being able to control the amount of sugar intake. I suggest to give them a try. See how great they are. It’ll be a family favorite for you too!


1 1/4 cup all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

1 egg, beaten

1 1/4 cups buttermilk

2 tablespoons butter, melted

1/3- 1/4 cup sugar

Combine the dry ingredients in one bowl, excluding sugar. In a second bowl combine liquid ingredients, excluding butter. Blend in sugar and butter. Cook in a skillet, making sure to turn once top begins to bubble. Top with any or all of your favorite fruits, chocolate chips, and syrups.

Soups and Stews

Irish Stew


Just can’t pass up a good ol’ Irish stew. My boys are definitely meat and potato kinda’ guys. These guys will eat their veggies, but finding ways to have them asking for more is definitely at the top of my want list. The best thing about this stew is the tomato paste gives this stew a nice depth. I think another pretty awesome thing about this dish is that I got it from an old Irish woman. She makes the dish better than I do, but I contribute it to love. She puts so much love into cooking. I feel honored to have her recipe.

2 tablespoons canola oil

3 tablespoons all purpose flour

2 lbs beef stew meat

4-5 large carrots, peeled and sliced

4-5 large potatoes peeled and cubed

2 cloves garlic, minced

2 cups beef broth

6 oz tomato paste

12 oz Irish beer (such as Guinness)

1 tablespoon water (optional)

1 tablespoon cornstarch

Roll meat in flour. Fry meat in large pan with the canola oil. Remove meat from pan. add the tomato paste, beef broth, and beer. Add beef back to the pot. Pour in the carrots and potatoes and cover. Cook until meat and vegetables are tender. If the liquid part of the stew is not thick enough add cornstarch mixture. Otherwise, this will be needed when you convert the recipe to the crockpot.

Important note: This recipe can be converted to a crockpot recipe. Cook for 6 hours. At the end of the 5th hour you will need to add cornstarch mixed with the water the recipe calls for.


Irish Soda Bread


This is one of my favorites. I love raisins. Usually I make this bread on Saint Patrick’s Day. However, I do love to make this anytime of the year. It’s just so good. I just can’t resist it. It’s best right when it comes out of the oven with a little butter slathered on it. Yummm!

Every time I make this this break my little guy likes to help. He’ll knead it and add stuff to the dough. I love that it’s an opportunity for us to bond and spend time together.  It’s so important that we spend time with our children and teach them how to live life when they are older.

4 C all purpose flour

1/4 C sugar

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 1/4 C buttermilk

1/4 C canola oil

1 C raisins

Mix in a large bowl flour, sugar, baking powder, baking soda, and salt. In a second bowl combine buttermilk, eggs, and canola oil. In the bowl of flour mix make a well in the center and pour in the buttermilk mixture. Add raisins and begin to stir to combine. Cut an x in the top of the bread and bake. Bake in a preheated 350 degree oven for 30-40 minutes or until golden brown and done through.


Brown Sugar Carrots


My older child is absolutely crazy about Brown Sugar Carrots. He thinks it’s the best thing ever. Besides broccoli, this is pulling up a close second on his favorites list. I am all for anyway that I have to go to get both kids and a husband to eat their veggies. I think a lot of times people get bored with eating steamed veggies every single day. That’s when I try to get in extra  veggies using trickery. I know it sounds bad, but I’m not opposed to using any tactic necessary. HA!

one lb carrots


dark brown sugar

Cut your carrots in even slices and boil until soft.

Drain water.

Add back to pot and add roughly 3 tablespoons of butter, and roughly 3-4 tablespoons of dark brown sugar.

Stir until sugar is dissolved. Serve! YUM!


BBQ Beans


My husband loves baked beans. This is one of his favorite recipes. The problem with baked beans in my house, is that they never last. There’s never left overs; and there’s never seconds for some people. Usually my older one and my husband eat seconds and thirds before me and my younger one get our first helping done. These beans didn’t have a chance! The boys had them gone before I blinked an eye. I’m honestly not even sure I made it to the table with them. The one thing I can say to watch out for is that you don’t over cook them, or let them run out of liquid. It’s easy to happen.

2 15oz cans of pinto beans (don’t drain these)

2 teaspoons of cornstarch

2 tablespoons water

1/2 cup ketchup

1/8 cup white vinegar

1/4 cup packed dark brown sugar

2 tablespoons diced onion

1 teaspoon yellow mustard

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/2 cup crumbled cooked bacon

Preheat oven to 350. Pour beans into dish. Dissolve corn starch with water and add to the beans. Add remaining ingredients, besides the bacon. Bake for 90 minutes or until sauce becomes thick, make sure to stir about every 30 minutes.Top with crumbled bacon to serve.