Pulled Pork

(Aren't you proud, I took my own picture for this one). I found this recipe HERE while trying to find out how to do some cute fonts on my blog. Oh. My. Goodness. This is so mouth-watering good. Seriously, it was just the type of recipe I was looking for. The leftovers were a little bit dry the next day, so we just had it with BBQ sauce which was also really yummy. But that first day? Dee-vine.


Ingredients:
1 whole boston butt (4-5 lb.)

Dry Rub:
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Mix well and store in an air tight container.

Brine Solution:
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
2 bay leaves
3 tbsp dry rub mix

Directions:
Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

Pork shoulder preparation: Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking!*** At this point I just put it in the crockpot with the fat layer on top, for about 10-12 hours, shredded the meat, and added some of the dry rub for more seasonings. It was great that way!*** However, you can do the following method as the original recipe does:

Place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family! :)

Zuppa Toscana

Last night Dillon and I got to go on a date with my Olive Garden gift card. (Thanks mom for the present and for watching the boys!) I love their Zuppa Toscana soup so much. I have the recipe and after eating it there last night, I have to say that the recipe I have tastes really exactly like theirs. It's so good, and easy to make as well.


Ingredients:
1 lb. spicy Italian sausage *(I do just use normal and add a bit of cayenne pepper and red pepper flakes--just add a little at a time at the end till it's as spicy as you like, so just a couple shakes, then taste)
1/2 lb. smoked bacon, chopped
4 c. water
1 cans chicken broth
2 large russet potatoes, sliced thin and cut in half, with skins
2 garlic cloves, crushed (I add more usually)
1 medium onion, chopped
2 c. chopped kale (the green leafy stuff in the soup)
1 c. heavy whipping cream (half and half is fine, or even milk would probably work great)
salt and pepper to taste (don't forget this part! It's also important to watch it with the bacon being salty as well, so add a little at a time)
Parmesan cheese

Directions:
Brown sausage. Drain and set aside. Cook bacon--drain an dset aside. Place water, broth, potatoes, garlic, and onion in pot; simmer over medium heat until potatoes and onions are tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through. Top with Parmesan cheese. Serve with rolls or breadsticks!

Ham and Bean Soup

Can you tell we've had to try and use ham leftovers this week!? This was actually really yummy and a great way to use up that ham! Aren't you impressed--I actually took these two pictures myself (with recipe below). I was surprised that it has kind of a tomato broth base to it, cause I've never had ham and bean soup like that, but it turned out yummy and quite healthy as well. Makes a ton of soup, but the good part is, you can FREEZE it!



Ingredients:
1 (20 ounce) package 15 bean mixture, soaked overnight--(I just used white beans and navy beans)
1 ham bone
2 1/2 cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice (like V8)
3 cups vegetable broth (I just used water)
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
5 cups low fat, low sodium chicken broth (might need more, depending on if you like it thinner)

Directions:
Remove and discard seasoning packet, if any, from beans. Place beans in large stockpot. Cover with water to 2 inches over beans and soak overnight. Drain the soaking water from the beans. Cover beans with fresh water and bring to boil. Reduce heat and simmer, uncovered, 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients. Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Remove bay leaves before serving.

Ham and Cheese Bisquits

We just had these as a side to our weekly "breakfast" dinner.






Ingredients:
2 c. flour
1/2 tsp. baking soda
1 c. milk
1/2 c. finely chopped ham
1/2 c. mayo
1/2 c. shredded cheddar cheese

Directions:
Combine flour and baking soda in a large bowl. Combine remaining ingredients in separate bowl; pour into flour mixture until just moistened. Fill greased muffin cups 2/3 full. Bake at 425 degrees for 16-20 minutes. Makes 12 bisquits.