Root Beer Pulled Pork

My hubby loved pulled pork.  He prefers anything smoked, me...not so much!  So, thankfully this recipe and my crock pot make a wonderful compromise!

This is really a very simple recipe, if you can even call it that!

I start out cutting up 2 medium sized onions and placing them int he bottom of a large crock pot.  Then place the whole pork butt right on top.  I usually use a 9-10 pounder...this ensures that I have lots of leftovers!

Next, pour 1/2 of a 2 liter right in the crock pot.  Now turn it to high and let it do it's thing! You want to cook it for 6-8 hours on high or until the meat just falls off the bone and is easily pulled apart with a fork.  When done, remove meat from crock pot.  Drain all juices and return meat (minus bone) to the crock pot.  With 2 forks, pull meat apart.  Now give it a good douse of your favorite BBQ sauce and cook until heated or you could serve sans sauce and let people put what they want on it!

We like ours with lots of sauce on onion rolls with pickles and onions!

1 crock pot
1 pork butt
1/2 2 liter of root beer
2 med onions
Sweet Baby Rays BBQ sauce (or your favorite)
Onion rolls, bulky rolls or bread

Raspberry Cornmeal Muffins

We went on a day trip over the 4th of July holiday weekend.  A place about 2 hours from home.  Spring Mill State Park.  We love this place! This was actually the first time we have taken the kids.  Hubby and I have been several times pre-kiddos so we thought it would be a nice field trip!  If you live in Indiana and have never been, you should!  They have wonderful hiking trails, an awesome pioneer village with the grist mill and the Gus Grissom Memorial.

The Pioneer Village, founded in 1814, contains 20 historic buildings to explore.  Heritage interpreters portray the year 1863 and demonstrate period crafts, which the kids loved participating in. The centerpiece is a 3-story limestone gristmill, built in 1817, that still grinds cornmeal today.  The mill is the whole reason for today's post!  After we watched the mill at work, we promptly bought a few bags of the fresh ground cornmeal!

Here are a couple photos of our trip.  Below is the recipe!  Enjoy!

Berry Cornmeal Muffins

3 cups flour
1 1/2 cups cornmeal
1 cup sugar
8 tsp baking powder
1/2 tsp salt
2 cups fresh or frozen raspberries (you can use any berries you would like)
2 large eggs, beaten
2 cups milk
1/2 cup oil
2 tsp vanilla extract
4 tbs sugar (for sprinkling on top)

Preheat to 400 degrees.  Spray 2 muffin pans with non stick spray or use liners.

In large bowl combine all dry ingredients.  In separate small bowl, combine 4 tbs of the dry mixture with the berries.  In separate bowl, whisk together eggs, milk, oil and vanilla.

Fold wet ingredients into dry and mix only until ingredients are combines. Gently stir in the berries.  Do not over mix or your muffins won't be light and fluffy.

Evenly fill 24 muffin cups.  Sprinkle with sugar.  Bake for 15-20 minutes or until tops are golden brown and toothpick comes out clean.

I need to remember to take the date stamp off! Sorry!

Eat warm with some butter! Enjoy!

Beef and Peppers

Okay, so this was kind of a disaster for me! it's been a while since I have one of those...a disaster int he kitchen! While this tasted good, I didn't have the proper ingredients so I used what i had...I know if I had the right stuff, it would have been wonderful!  Use regular Sherry to reduce the sodium and make sure you use rice NOODLES.....I apparently picked up rice sticks. Wrong thing to do! They were the width of hair and just made a jumbled mess! By the time I realized I had the wrong thing it was too late! And use LOW sodium soy sauce! This was WAY to salty for me! But, I dumped in regular before I realized what i was doing...I told you....EPIC FAIL!  Oh, and it would have helped if I took a picture of the finished product! I guess once I realized I didn't have the right ingredients I stopped taking photos!  The below photo is before I put the soy sauce and noodles in!

Beef and Peppers

1-1/2 pound Flank Steak, Sliced Very Thin Against The Grain

1/2 cup Low Sodium Soy Sauce

I seriously need a new camera!

3 Tablespoons Sherry

2 Tablespoons Packed Brown Sugar

2 Tablespoons Cornstarch

1 Tablespoon Minced Fresh Ginger

2 cloves Garlic, Minced

1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)

2 Tablespoons Canola Oil

1 whole Medium Yellow Onion Sliced

2 whole Red Bell Peppers, Cored And Sliced Into Rings

1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)

Red Pepper Flakes, For Sprinkling

Cilantro Leaves

Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.

*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.

Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.

Top with cilantro leaves. Serve immediately.

Sausage and Peppers Mac and Cheese

It's no lie that I LOVE pasta... especially mac and cheese!  I made this the other day, it is yummy!  I wouldn't classify it as mac and cheese however.  Maybe like cheesy macaroni with sausage and peppers.  I know, what's the difference....trust me....there is a difference!  I don't like people messing with my momma's mac and cheese!  Anywho...this is a very tasty meal with a salad and piece of garlic bread.


Italian Sausage and Pepper Macaroni & Cheese

2 teaspoons olive oil
1 medium yellow onion, chopped
1 pound Italian sausage, casing removed
1 red bell pepper, diced
1 pound penne
8 tablespoons butter
6 tablespoons flour
6 cups whole milk
4 cups (16 ounces) cheese, grated (I used a combo of Parmesan and mozzarella)
1 teaspoon crushed red pepper flakes
A few shakes of salt and black pepper
1/4 cup sliced fresh basil
1/4 cup fresh sliced flat-leaf parsley


Preheat oven to 350°F. Coat a 9x13-inch baking dish with butter or cooking spray.


In a large skillet over medium-high heat, warm olive oil. Add onion and saute 3 minutes or until softened. Add sausage and cook for 8-10 minutes or until browned all over and no longer pink. Add red bell pepper and cook 2 minutes until softened.


Cook pasta in salted water, about 2 minutes short of being fully cooked; it will finish cooking in the oven. Drain the cooked pasta, but do not rinse.


4. Meanwhile, melt butter in a medium saucepan over medium-high heat. Whisk in flour. Gradually add milk, whisking continuously until it reaches a boil. Reduce heat and simmer for 5-7 minutes, or until thick and bubbly.


5. Add cooked sausage and pepper mixture, cheese, cream sauce, crushed red pepper flakes, salt, black pepper, basil and parsley. Stir well. Pour into prepared baking dish. Bake for 30 to 35 minutes or until the top is golden brown and the cheese sauce is bubbling around the edges.