Month: June 2012

BBQ Pulled Pork Sandwiches

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Ingredients:

1 3 pound pork roast (if frozen, thaw before prepping)
2 tablespoons olive oil
Montreal Steak Seasoning (or your favorite steak seasoning)
3-4 cups Root Beer, Dr. Pepper or Coke
1 1/2-2 cups Sweet Baby Rays BBQ sauce
6-8 rolls for serving

1.  Season your pork roast generously with the steak seasoning.  Be sure to massage the spices into your roast really well!
2.  Heat 2 tablespoons of olive oil in a large skillet and sear all sides of the roast.
3.  Pierce roast a couple of times with a fork and place in a large crock pot.
4.  Pour soda over your meat, cover and cook on low for about 7 hours; or until meat shreds easily with a fork.
5.  Remove roast from crock pot and shred with two forks.  Put shredded meat back into the soda juices, cover and cook for 1 more hour.
6.  Drain juices from crock pot and pour in BBQ sauce.  Mix well, cover and cook for 30 minutes or until BBQ sauce is heated through.
7.  Serve pulled pork on yummy rolls and enjoy!  You could also add a handful of cole slaw to each sandwich for texture!

Source:  Jamie Cooks It Up!

Crock Pot Pineapple Baked Beans

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This recipe is sassy, sweet and sour (not to mention super easy and quick).
Ingredients:
1 lb. bacon, diced
1 onion, diced
1 green pepper, diced
2 (31 oz.) cans pork and beans
1 (20 oz.) can crushed pineapple, drained
1 cup brown sugar
1 (16 oz.) bottle ketchup
6 T. Worcestershire sauce
Directions:
1.  In a large skillet, cook bacon until halfway cooked.
2.  Add onion and green pepper.
3.  Contiue to cook until bacon is crisp and onion and green pepper are softened.  Drain.
4.  In a 3 qt. crock pot, blend together pork and beans, pineapple, brown sugar, ketchup, and   Worcestershire sauce.
5.  Add bacon mixture to beans and stir to combine.  Cook on low for 3 hours.
Serves 12.
Source:  Real Mom Kitchen, Keepin’ It Real In The Kitchen by Laura Powell

Enjoy-Your-Food-Storage Chicken Salad

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Do you ever wonder if something truly good can be made from your food storage? Like, so good that if you didn’t know it was from food storage you never would have guessed it? Well, the answer is yes. This chicken salad was made at a Shelf Reliance party featuring their Thrive products and it was soo tasty! You don’t even have to worry about cooking the chicken if you have Thrive’s freeze-dried chicken…

Ingredients:
1 1/4 C freeze-dried chopped chicken
1/2 C freeze-dried celery
1/3 C dehydrated minced onion
3 C water
1/2 C mayonnaise
salt and pepper to taste

1. Combine chicken, celery, onion, and water in a saucepan over high heat. Bring to a boil and reduce heat to low; simmer until the mixture is rehydrated. (This should take about 10 minutes.)

2. Pour mixture into a colander and allow to drain for another 10 minutes, then cool in the refrigerator.

3. Combine the cooled chicken mixture with the mayonnaise. Season with salt and pepper to taste. Enjoy atop crackers or as part of a sandwich–whatever tickles your fancy!

Source: Lightly adapted from the Thrive Cookbook–Food That Fits Your Lifestyle (The only adaptation was the onion because we didn’t have Thrive’s freeze-dried onion.)

Special thanks to my mom, Anna, for her help with this post. 🙂

Mind the Gap

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Image from Microsoft Office Clip Art

Several years back, our parents took us four girls on a trip to Great Britain.  It was a good trip and so interesting!  I loved soaking in local culture and learning new words and phrases.  One of my favorites was “mind the gap.”  This was an important phrase when riding the Tube (subway in London).  There is a gap between the train and the platform and you definitely do not want to step there!  You are probably wondering why I would name this post Mind The Gap.  Well last night my husband and daughter and I were having a discussion as we knelt for family prayer.  He was talking about the gap between where we are and where we think we should be.  Ladies, you know where I am going with this.  We all compare ourselves to others, thinking that we will never measure up and that we will never make it back to live with our Heavenly Father.  And you know where that discouragement comes from–the Adversary who wants to use that gap to his advantage.  However, Christ, with His infinite Atonement takes care of that gap and if we let the Atonement work in our lives the way it’s meant to, we can accept where we are and know that as long as we are keeping the commandments, living the gospel to the best of our ability, then that gap is bridged by our Savior.  He is minding the gap for us.
Have a wonderful Sabbath. Enjoy your church meetings and your families.