Sunday, March 10, 2013

Recipe Review...Slow Cooker Pulled Pork


This is an easy 3 ingredient recipe that I will be sure to make again.  Simple and tasty.  I will have to give it a 10/10 on my cooking scale....Slow Cooker Pulled Pork....
I studied the recipe...
1 (2 pound) pork tenderloin (I used Pork Boneless Center Loin)
1 (12 fluid ounce) can or bottle root beer (Good ole A& W)
1 (18 ounce) bottle your favorite barbecue sauce (KC Master Piece Hickory and Brown Sugar)
8 hamburger buns



DIRECTIONS:

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

I gathered my ingredients and started cooking...
Removed the pork from the crockpot, removed the fat, shredded the meat with a couple of forks, and the BBQ sauce and it was ready.....Easy and Yummy!!


Would I make this again?  Yes!!! Really good and my Souther Slaw Recipe is a great side to serve with it, or in my case, on it:-)
Happy Cooking Everyone!!!
(Enjoy Your World:-)

Saturday, March 9, 2013

Recipe Review...Asian Beef with Snow Peas from all recipes.com


I discovered a new magazine.  New to me, but also new to the world....All Recipes Magazine.  I have a sample of their new magazine and decided to make one of their "Ready in Minutes" meals one night after work.  I attempted Asian Beef with Snow Peas (in my case canned peas:-).
I studied the recipe...
3 tablespoons soy sauce
2 tablespoons rice wine (I did not have rice wine so I searched for a subsitution on line and they said to use white wine.  I used Pinot Grigio.  Next time I think I will add a sweeter wine)
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic (I used garlic powder)
1 pound beef round steak, cut into thin 
strips (I just bought the meat alreay sliced for stir fry.  I think next time I will add a bit more beef)
8 ounces snow peas (I used canned peas drained of course)
(I also made instant white rice.  Made 6 servings and mixed everything into that to serve.
I also doubled the sauce ingredients which was perfect for the amount of rice I had made)
I gathered my ingredients and got to cooking...
Remember to double the sauce...





 Nothing more enjoyable then sipping a glass of wine and putting together a new recipe:-)
 Ginger?  What do I do with this?  When in doubt...google.  Went online to find out how to mince my ginger.  It is easy.  Cut away the outside to get to the light yellow ginger cut into strips and mince away with your knife.  Easy!





So what do I rate this on a my cooking scale?  I would have to give it an 8/10.  It is quick and easy and a nice meal to make after a long day at work.
The thing I like about this new magazine is that they give suggestions from other cooks on how to adapt the recipe...Here are a few of their suggestions..
*Use rice wine vinegar not rice wine
*Increase the amount of meat
*Double the sauce
*Add mushrooms or water chestnuts
*If you want to learn more about this recipe and get more helpful hints go to All recipes.com. 
(Happy Cooking Everyone from Caleb and Nana:-)
Enjoy Your World!