Tuesday, February 15, 2011

BBQ Pork Stew

This is a fantastic recipe, a family favorite now. It's so good and it's quick to put together. No more talking, we'll go straight to the recipe. Enjoy! :)

BBQ Pork Stew-from Grandmama Cook

1-3 lb pork loin
1 Tbsp Grill Mates BBQ Seasoning
1-18 oz bottle smoky mesquite bbq sauce
1-14 oz can chicken broth
1-32 oz chicken broth
2-16 oz bags vegetable soup mix
2-14.5 oz cans fire roasted diced tomatoes (Hunts)
2 cups frozen whole kernel corn

Preheat oven to 350 degrees F. Rub roast with the dry seasoning and place in a foil lined 13 x9 in. pan.
Pour bbq sauce and 14 oz can of chicken broth onto roast. Cover tight with foil.
Bake 1-1.5 hours or until fork tender.
Remove roast from the pan and save the drippings.
Shred the roast after it's cooled a bit.
Pour drippings into a large pot.
Add the pork, 32 oz broth and next 3 ingredients. Bring to a boil over medium-high heat, reduce and simmer for 30 minutes.
Serve and enjoy!

The Verdict:
Delicious and easy! It has a sweet flavor from the bbq sauce and it's just wonderful.
I used mesquite seasoning (grill mates) since I couldn't find the bbq seasoning. I also used just a Kraft mesquite bbq sauce and not smokey mesquite bbq sauce, as I couldn't find it either.
As for the vegetable soup mix I may try and and do my own next time. All the mix contains is ocra, corn, carrots, celery, potatoes, lima beans and peas. I think a bit of each would do the trick, maybe 1/2 cup to 1 cup? And the mix is expensive to me, when I have most of the other vegetables already pre-chopped in my freezer for other meals, but we'll see.
Also, the fire roasted tomatoes, Kroger has their own brand for a little cheaper than Hunt's, but that's personal preference. The ingredients list didn't have much on it that I keep in my pantry, but this soup is worth it!
I did double this recipe and needed a huge stock pot for it, but now I have some in the freezer for later, as in this week for dinner. :)

I took this to our SOUPer Bowl party a couple weeks ago and it was a hit. I know I'll be making this soup quite often in the winter!

Sunday, February 13, 2011

Menu Plan Monday-February 14

Happy Valentine's Week! I hope you're all doing something special with your sweetie this week.
I'm thankful for Daniel and the wonderful husband and father he is. He's a wonderful man whom God has blessed me with and for that I'm thankful!

Not too much going on with us this week and that is a welcome change. We have been on the go quite a bit the past couple of weeks. I do know it's going to be warmer this week than it has been in quite a few weeks so we're going to take advantage of the warmer weather and go our for walks and play time!

In other news, my new refrigerator comes on Wednesday and I'm so excited. If you would've told me 5 years ago I'd be getting excited for a new refrigerator, I would've told you you were crazy! I'll post a picture of it when it gets here on Wednesday!

Have a great week and cook something new this week!

Here's what we're having this week; I'm trying quite a few new things. I need to get back in the kitchen!

BBQ Beef Stew (recipe to come)

This post is linked to Organizing Junkie's Menu Plan Monday. Hop on over to Laura's blog to check out other great menu's this week!

Wednesday, February 9, 2011

Tips for Organizing and Minimizing

Below are a few tips I use when I organize. Of course, they're not full-proof and they won't fit everyone's lifestyle and personality. But I hope they help you get a start if you're looking to have less in your home.

1. Separate boxes
Get out 3 boxes or bags. Use one for "keep"/"maybe," another for "give away" and the last for "trash." Fill each up into the desired boxes. And get help from someone if you have trouble letting go. My rule of thumb is if it's been 6 months since I've worn, used, looked at it, it's time to give it away. But if that's too much for you, make it 1 year. Sometimes I even keep things for another 6 months to see if I may end up using it/needing it. But after that 6 months, I let it go if it hasn't been used.

2. Start small.
You may have a large space you want to conquer, but start small so you don't get overwhelmed. I suggest your pantry or laundry room. Those are usually small spaces with not too much going on, but are always in need of a spruce. Once you've accomplished that small space, move on to a bigger area.

3. Pull everything out... well maybe.
Some people say to pull everything out, some say don't. I say do what you want. I tend to not pull every single item out of a closet I'm organizing. If I did this, I would have no room to look through the stuff I pulled out. I do a section at a time. I pull out that section and go from there. Once I pull it out I use the 3 box theory and start filling them up. Once they fill up, I get another box for each area and start going again. Some spaces will take you more than an hour or a day. I spent 2-3 days, when I had free time, to clean out our 3rd bedroom closet. Do some when you have a free moment. Sometimes it helps to walk away and re-evaluate some items you think you need to keep. Get away, get some perspective and come back and start again. You'll be surprised at how much you get rid of this way.

4. "But I'll need this a year from now."
How long have you been saying that? 2 years? Don't you think it's time to let it go? Again, I've done this. But you finally realize you haven't used it, so you probably won't use it. And if you need it, you could borrow it from someone or go to Craigslist or back to Goodwill and pick it up. Be careful not to do that too much, otherwise you'll be back in the same boat you were before. Really consider how much you will use it if you buy it back.

5. Always have a "give away" box going.
Keep this on a high shelf or space out of your way and when you come across something you don't want, throw it in the box. Don't let this box be see-through, as you'll see things that you think you'll want later. When this box gets full, haul it away. And start another box.

These are just a few tips to help you get started. Do what feels right for you, that's the most important thing. You need to feel comfortable with getting rid of your stuff.

Check out these blogs for more inspiration of minimizing and organizing:

Tuesday, February 8, 2011

Gratituesday: My girl

Gratituesday: My girl

I'm thankful for this sweet and beautiful face. I have been truly blessed by my loving Savior for this little blessing.

This post is linked over with Laura at Heavenly Homemakers for Gratituesday.
What are you thankful for this week?

Saturday, February 5, 2011

Chocolate Silk Pie

Earlier this week I posted a recipe for an easy pie crust. And that pie crust is for this delicious chocolate silk pie. Yeah, it was pretty good! So, I'll just go ahead and get right to the recipe.

Chocolate Silk Pie

1 1/2 cups sugar
3 Tbsp unsweetened cocoa powder (Hershey's Dark Chocolate would work well)
3 eggs
2/3 cup evaporated milk
1 stick unsalted butter, melted
1 tsp vanilla
1 unbaked (9 inch) deep-dish pie crust (frozen pie crusts would work just fine)
whipped topping (optional)

Preheat oven to 350 degrees.
Place ungreased baking sheet in oven to preheat.
Place sugar and cocoa powder in large mixing bowl. Stir until just combined. Gradually add eggs, evaporated milk, melted butter and vanilla. Mix until blended, about 1 minute. Scrape bowl and mix again, whip until smooth and slightly thickened, about 2 minutes.
Pour into prepared crust. Place pie plate on baking sheet in oven and bake for 55-60 minutes OR until center puffs up and pie has set.
Cool completely on a wire rack. Garnish with whipped topping, if desired.

I doubled this recipe and froze the second pie after it completely cooled. I'm saving it to take for a Super Bowl party tomorrow.
I baked both in the oven at the same time and upped the time to about 70 minutes. I did start out at 55 minutes, as every oven is different and checked the pies every 5-6 minutes. I felt like the pie didn't set in the middle when I was looking in the oven, but as it cooled, it did and it wasn't mushy or runny in the middle. It was a little warm when it was served and it was perfect!
It was a very chocolaty pie and good. And the whipped topping made it better. The crust was amazing and it was a very pretty pie. I hope you enjoy!

Friday, February 4, 2011

Friday Favorite Finds

SnoWhite over in Joy in my Kitchen is doing a linky on your favorite recipes. Go join the fun! I am!!!

Here are my favorite recipes I want to try soon!

A Year of Slow Cooking

Heavenly Homemakers

Food Plus Heat

Cooking During Stolen Moments

Food Plus Heat

Frugal and Simple

What Meghan's Making

This post is linked to Joy in my Kitchen's Friday Favorites.

Wednesday, February 2, 2011

Easy Pie Crust

I love to bake... obviously from my recipe index!
Recently an old friend on my mom's came into town so I brought a dessert to the dinner party. The dessert was Chocolate Silk Pie and it was A-M-A-Z-I-N-G! The homemade pie crust was just as good. I love a good crust on a good pie. In my opinion, if the crust is no good, the pie is ruined. So here's my recipes for an easy pie crust.

Easy Pie Crust-from Kitchenaid

2 1/4 cup all-purpose flour
3/4 tsp salt
1/2 cup shortening, well chilled
2 Tbsp butter, well chilled
5-8 Tbsp cold water

Place flour and salt in large mixer with paddle attachment, mix about 2 seconds. Cut in shortening and butter and mix until the mixture is the size of peas.
While the mixer is going, add water 1 Tbsp at a time, until moistened and begins to resemble dough (it won't quite come together like a ball, but close enough).
Divide dough in half, wrap in plastic wrap and chill 15-30 minutes.

Roll one half to 1/8 inch thickness, roll onto pastry roller and unroll into ungreased 8 or 9 inch pie plate. Pour in pie filling and if recipe calls for 2 crusts, repeat above step and place on top of filled pie. If recipe is only for 1 crust, wrap other crust well and freeze. (I doubled the recipe I was doing so I made 2 pies, baked as directed and cooled completely, wrapped well with clear wrap and froze. It was just great.)

After you've rolled your pie crust and filled it with desired filling, bake as directed by recipe you are using until golden brown. Enjoy!