Monday, August 24, 2009
The Space Between Magical Parties and Bread Crumbs
Monday, August 17, 2009
A-girl's Room
Now that the basics are set in her room, I'm working on a toy chest and a reading corner.
Coming next- the kitchen. Minty green goodness.
BBQ Pork Recipe Deliciousness!!!
I'm no Julia Child.
(Even though I now love her after seeing "Julie and Julia." Before I just thought she was a crazy old bat. Now I can see the determined, vivacious, talented woman that she was.)
I do have to admit that the BBQ pork that I made last week and subsequently enjoyed ALL weekend was pretty fabulous.
And easy.
Seriously easy.
And cheap.
Honestly cheap.
So here is the recipe, and my fav variations.
Try it, and let me know what you think.
Shredded BBQ Pork
4-5lb. Pork Roast- I found a 5 lb. pork roast at Stater’s for $6!
12-18 oz. jar BBQ sauce (your fav)
12 oz can Coke
Place all ingredients in slow cooker on high for 9 hours.
This can become a hundred delicious meals!
And now for my Round 2 Recipe
(how Sandra Lee am I right now? “Can I tell you?”)
BBQ Pork Quesadillas
Shredded BBQ pork- can be warm or cold
Shredded Monterey Jack cheese
Can of corn- drained
Green onions or red onions- chopped
Cilantro- chopped
Tortillas (we use whole wheat)
Mix shredded BBQ pork (enough for as many quesadillas as you’re making- eyeball it) with corn and onions. Butter each tortilla on one side AND spray pan with non-stick cooking spray. Turn heat on medium-high and wait to place down the first tortilla until the pan is warm-hot. Place tortilla buttered side down. Immediately top with a layer of cheese, a layer of BBQ pork mixture, a light sprinkling of cilantro, another layer of cheese, and the second tortilla, buttered side up. SECRET: Place the LID on the pan! I know this seems weird, but solves my main quesadilla issue: the bottom tortilla burns before the cheese has melted and it’s ready to flip. By placing the lid on, it heats up the insides of the quesadilla and everything sticks together when you flip it. Once the bottom quesadilla has a nice brown to it and the inside cheese is melting (about 1-3 minutes), flip it carefully. You can replace the lid for the last minute or two of cooking, but it’s not necessary.
I let the quesadilla rest for a minute (usually while I prep the next one) and after it’s slightly cooled and the cheese is not oozing, I slice it with a pizza cutter into quarters of sixths. Serve with sour cream or ranch dressing mixed with a bit of BBQ sauce for dipping, and/or avocados or guacamole- sliced or mushed on top.
Round 3 Recipe
(Which is really just the Round 2 recipe with a pita instead of a tortilla, but humor me.)
BBQ Pulled Pork
Green Onions- chopped
Cilantro- chopped
Ranch Dressing
BBQ Sauce
Romaine Lettuce- shredded
Shredded Cheese- we use Monterey Jack
Your favorite pita bread- we can’t get enough of the pitas from the Laguna Hills Friday Farmer’s Market. They are yummy and soft and perfection.
Mix BBQ Pork with green onions and cilantro. Warm pitas in the microwave until hot, then fold like a taco. After they’ve cooled and held their taco shape, fill each pita with BBQ pork, shredded cheese, and romaine. Mix together equal amounts ranch dressing and BBQ sauce, and drizzle onto lettuce-cheese-pork mixture. Fold pita and ENJOY! This is probably my favorite of the recipes, and so easy.
This is a great basic staple that fed my family for DAYS without getting bored. Hope you enjoy!
Monday, August 10, 2009
Master Bedroom!!!
Rather than dilute you with pictures of the new condo, I thought' I'd take it room by room.
Friday, August 7, 2009
Right now, I'm...
...watching my husband through our new pass-through between the family room and kitchen as he does dishes.
AND promising myself (and you all!) that I'm going to search for the camera cord so I can download all the pics I took of our new casa and share.
Stay tuned... and be excited!


