Trips, Uncategorized

Dear Lancaster…

Dear Lancaster,

Let me tell you how I adore thee. Ok ya’ll. Don’t think I’m crazy, but I have a crazy obsession with the Amish. It’s something about the way they act, their beliefs, their lifestyle that fascinates me. Most of all their cooking and their crafting have me crazy excited! We went to Katie’s Kitchen when were in Lancaster. It was the most amazing restaurant. My husband had turkey, I had meatloaf, the boys had a philly cheesesteak burrito, and a mushroom swiss cheeseburger. I actually can say I didn’t care for the meatloaf, but the turkey I stole from my husbands plate was the most amazing thing ever. Then a whoopie pie for dessert….it was heaven. I have determined that I adore whoopee pies. I also love their cinnamon rolls, I just don’t care a lot for their icing. That’s just because I’m not really into sweet foods much. Guys if you go up go to Katie’s Kitchen and to the Bake Shop in Bird in Hand, Pa. You’ll love it.

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Pork, Uncategorized

Mojo Pork

There used to be this little amazing “mom and pop” type restaurant called Nico’s. I loved going there, almost every single pay day. It was seriously my favorite place to go. I was devastated when they closed down. I understood though. See the owners were a husband and wife duo. Then one winter, the husband had a car accident in the snow and icy weather and had died. She kept it open for a little while, but eventually she closed the business. It was really his dream, not so much hers, is my guess. No matter the recipe I’ve tried, I still can’t get it made like their recipe. This is the closest thing I’ve found. I’d like to try to cook it in the crockpot, just to make it shred easier like Nico’s did.

2 teaspoons Kosher salt

1/4 teaspoon black pepper

4 pound pork shoulder

1/4 cup sour orange juice

1  lime juice

2 teaspoons cumin

2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

 cloves garlic minced

2 leaves bay

In a large pot or dutch oven add the canola oil on medium high heat. Season the pork with the kosher salt and black pepper and brown the pork on all sides. Add the orange juice, lime juice, cumin, oregano, red pepper flakes, garlic and bay leaves to a bown and mix it together. Add to the pork and turn until pork is coated. Cover with a lid.  Bake in oven until tender. When the pork is done you can serve as is with the juice on top.

 

Pork

Crockpot BBQ Ribs

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This is something my mother used to make when I was little. For a long time I wouldn’t make it, but then I’d be stationed in another state and get homesick, so I’d find myself making it. It’s always funny to me how you find yourself making things because you miss them, or you miss someone and that recipe reminds you of the good times. You suddenly just don’t feel so alone anymore. We’re home now, family lives close by. I still catch myself making this dish, because it brings back very fond memories.

This is the crockpot I use. I love this because I can program it and come back later. You should check this out guys!

BBQ sauce

Country style ribs

Add to the crockpot and cook on low for 8 hours.

Pork

Sausage and Potatoes

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I totally used the bbq seasoning. Honestly, I thought it was going to be gross. I’m really weird about bbq. I ended up really liking the recipe. It was very good. My siblings who are the worlds most pickiest twin duo even liked it. To my surprise, they tried it. When they were babies, I was a teenager. I used to try to get them to eat new things, but they never would. So now every time they try something new and they like it I feel like I’ve just scored a huge win. This recipe is deemed picky eater approved. Try it!

2 packs of smoked sausage

1/2 teaspoon a1 mesquite rub or Montreal seasoning

4-5 potatoes

1/4 onion thinly diced

Olive oil

Heat a small amount of oil in a cooker. Add potatoes. Add seasoning. Add onion. Cover. Let cook. Slice Smoked Sausage in about 1/4 inch pieces. Throw in meat. Recover and cook until hot.

Pork

Best Country Pork Roast

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If I post a pork recipe, you know that it has to be a good recipe.  I really liked this recipe. The only thing I’d do different with this is not use dried rosemary. I would use fresh and make sure it’s nicely chopped up. Otherwise you get hard pieces of rosemary and it’s just not great.  I really think that you will enjoy this recipe!

What you need:

2 cans Chicken broth

1/4 cup all purpose flour

1/2 medium onion

1 teaspoon salt

1/2 teaspoon pepper

3 Tablespoons salt

2 cloves garlic

Olive oil

1/2 teaspoon Rosemary

1/2 teaspoon Thyme

Add a little olive oil to pan and brown pork on all sides. Add sliced onions to the pan using the remaining olive oil. Remove onions. Add the spices and garlic and stir until fragrant. remove from pot. Add about 4 tablespoons of butter to the pot and add flour. Once you mix this stir until browned. Add the chicken broth until it makes a thinner gravy mixture. Add onions and spice mix. Once gravy mixture is finished place pork into a dish and cover in gravy. Cook at 350 degrees until pork is well done. Make sure to ladle with gravy every so often. Let rest for about 15 minutes before cutting. I served rice with mine and it was great!

Pork

Best Ribs ever

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I love this recipe. This is another one of those recipes that I’m not quiet sure where I got it from. I had just wrote it down and threw it in my recipe folder with plans of trying it later. When I did try it later, it quickly ended up being a family favorite. I’ve made it a few dozen times. My family begs for this to be made in the summer months. I’ve already got requests to make it again soon!

3/4 cup apple juice

1/2 cup beer

1/2 cup olive oil

1/4 cup dark brown sugar

1 Tablespoon Worcestershire sauce

1 Tablespoon Garlic

1 teaspoon salt

1 teaspoon thyme

1 teaspoon pepper

1/2 teaspoon cayenne pepper

Add the brown sugar, olive oil, apple juice and canola oil to a bowl.

Add Worcestershire sauce.

Add salt. Add garlic.

Add thyme…

Add pepper.

Add cayenne.

Put in a baggy…

Add the meat. Make sure to rotate halfway through marinating process…YUM!

Breakfast

Breakfast Casserole

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This is a wonderful recipe. It is very easy to make. My family thought it was the best thing ever. This was definitely a hit. The first time I made this, I made it for Easter morning. They guys loved it and they literally ate every single bit of it. It’s a definite keeper.

1 can of Pillsbury Buttermilk Biscuits

7 eggs

3/4 cup milk

salt and pepper to taste

1 package of sausage

10 pieces of ham diced

8-16 oz mozzarella cheese

8-16 oz cheddar cheese

Brown Sausage and dice ham. Press biscuits in the bottom of a buttered dish. Add sausage and ham layer. Add cheeses mixed. Mix eggs, milk, and salt and pepper to taste. Pour over biscuit layers.

Bake 350 degrees for 30 minutes