Author: QuiltLady

PB&J SHREDDED PORK ~ BLOG 365.104

I originally found this recipe in an old Taste Of Home magazine and it’s now a family favorite. It’s perfect for a crowd or a church potluck. You’ll get lots of requests for the recipe 😀

I altered it a bit to accommodate my mustard allergy, but it’s absolutely delicious!

PB&J SHREDDED PORK

3-4 pound boneless pork shoulder butt roast
FRESH ground sea salt and black pepper
2 cups homemade chicken stock
1 cup creamy JIF peanut butter
3/4 cup SMUCKERS apricot pineapple preserves
1/4 cup PACKED brown sugar
1/4 cup finely choppedVidalia sweet onion
1/4 cup apple cider vinegar
3 tablespoons Bragg’s liquid aminos
8 ounce can crushed pineapple with juice
1-2 garlic cloves, FINELY minced
2 tablespoons butter, melted
6 ciabatta rolls, split
Coleslaw, optional

  • Generously sprinkle roast with FRESH ground salt and pepper.
  • Transfer to a 5 quart slow cooker.
  • In a large bowl, whisk together the broth, peanut butter, preserves, brown sugar, onion, vinegar, liquid aminos, pineapple and garlic.
  • Pour over meat.
  • Cook, covered, on low 6 hours or until meat is tender.
  • Preheat broiler.
  • Remove roast; cool slightly.
  • Shred pork with 2 forks.
  • Return pork to slow cooker; heat through.
  • Brush butter over cut sides of rolls.
  • Place rolls, buttered side up, on an ungreased baking sheet.
  • Broil 3-4 inches from broiler for 30-60 seconds or until golden brown.
  • Using a slotted spoon, spoon pork mixture onto roll bottoms, top with coleslaw if desired and replace tops.

FLUFFY BUTTERMILK PANCAKES ~ BLOG 365.101

FLUFFY BUTTERMILK PANCAKES serves 6

2 cups all purpose flour, sifted
¼ cup extra fine granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 beaten LARGE eggs
2 cups FULL FAT buttermilk
¼ cup unsalted butter, melted
¼ teaspoon sea salt
1 tablespoon PURE vanilla extract
1 teaspoon QUALITY cinnamon

  • In a large bowl combine flour, sugar, baking powder and baking soda, whisking to combine.
  • Add eggs, buttermilk, butter, salt and vanilla, stirring JUST until combined. Do not over stir or you will have flat pancakes.
  • Set aside on the counter for an hour, or place in the refrigerator overnight.
  • Ladle ¼ cup batter on a hot non stick skillet, over medium heat, cooking until pancakes are golden brown around the edge and bubble appear around the edges.
  • Flip and cook until done.
  • Serve with your favorite syrup or berries.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 15 of 2023 ~ BLOG 365.100

Good Morning dear friends. I hope you had a beautiful Easter and are well rested. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

LOL yesterday was supposedly in the high 40’s, but it was a wet and cold 40’s so still felt like a winter cold. They’re predicting an ALL OUT rain event tomorrow and even some snow flirtations on Wednesday, but then ALL OF A SUDDEN we’re supposed to FINALLY have spring like days in the 50’s and even a couple 60’s (but not nights) next weekend!

Needless to say I will believe it when I see it for any true warmth. I’ve yet to put away the turtlenecks and am still layering turtle necks and flannels every day 😀

Oh so much on my mind, but too much to really get into. I’m still a bit exhausted though I did take it easy yesterday for Easter and visited with my friend, Diana for quite awhile and sorted through the recipes she loaned me to make copies.

Things will stay fairly busy up until we go to hubby’s family reunion, but that should be a drop off point to a better form of normalcy once we get back.

Vanilla yogurt with homemade granola and FRESH wild blueberries with hot water

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ve still been battling the weather trying to clean up after the garage sale which was further complicated by some leaks, but I’m starting a spring cleaning inside and out despite the weather. By now I’ve usually already switched out the winter clothing for spring, but with the never ending winter this year I’m a bit behind 😀
  • GROCERIES & ERRANDS I’m still finishing the winter rotation on the pantry and freezer so don’t have too many groceries to pick up and no real errands this week besides the commitments to the Eagles for floor repair in the store room and normal Wednesday shopping.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I’m still working on getting return phone calls from various people for work needing done and hubby’s upcoming eye surgery.
  • RECIPE RESEARCH & MENU PLANNING Anyone that knows me or has been following me for awhile knows that my greatest find in an antique store is old recipe boxes full of handwritten old recipes. I didn’t find these in an antique store, but they belong to a friend and had been her mom and grandma’s. I’m so privileged to have been given the chance to go through them and copy any recipes I want to try 😀 Thank you Diana! I’m working hard to keep them in the order I find them LOL even when that order makes no sense to me. See the pictures below. I’m going to use these recipes to make up the next several week’s worth of menus.

WHAT’S ON THE DVR/TV
  • AMAZON PRIME Saturday night we watched On A Wing and A Prayer with Dennis Quaid. It was pretty good. Oddly it seemed like an over acted “B” movie, but, I loved that it is based on a true story.
  • CABLE We also watched the NASCAR Dirt races at Bristol over the weekend. We also watched Operation Tokyo with Cary Grant. I’m also caught up on Tournament of Champions.

I’m about to finish SUNRISE COVE INN by Katie Winters which is #1 in a series. This leaves me with a dilemma on what to read next since I have several other series going 🙂 What to read next?

We’re doing things a bit backwards this week and starting with C.O.R.N. (clean out refrigerator night) as I’m doing spring cleaning and ALSO want to use us leftovers from Easter dinner which was simple, but plentiful 😀
4/10 MONDAY
4/11 TUESDAY
4/12 WEDNESDAY
4/13 THURSDAY
4/14 FRIDAY
4/15 SATURDAY
4/16 SUNDAY
DINNER
C.O.R.N. (clean out refrigerator night)
 TEN PLATE SPECIAL from Diana’s collection
 WILTED GREENS SALAD
WIN BAILEY’S HOT DISH from Diana’s collection
 Y.O.Y.O. OUT
HAM & CHEESE POTATO CASSEROLE  from Diana’s collection using leftover Easter Ham
 HAM STEAKS with SWEET & SOUR BEANS from Diana’s collection
DESSERT
 
 
CARROT MARMALADE BREAD from Diana’s collection
 

Hubby got inventive with the Rummikub tiles between games.

BAKED PARMESAN CHICKEN ~ BLOG 365.97

BAKED PARMESAN CHICKEN
4 boneless skinless chicken breasts
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
FRESH ground sea salt and black pepper
1/3 cup FINELY shredded Mozzarella cheese
1 cup Marinara sauce

  • Preheat oven to 375°.  
  • Wash and dry chicken.
  • Spread marinara sauce in LIGHTLY greased 9×13 baking dish.  
  • Combine the remaining ingredients into a paste.
  • Spread the paste evenly on the chicken breasts.  
  • Bake uncovered for about 30 minutes or until the chicken is cooked through.
  • Top with Mozzarella cheese and bake 5-10 minutes more until the cheese is golden brown.
  • Spoon desired amount of sauce over chicken before serving.

Originally posted 6-1-2012 ~ Updated 4-7-23

PEAS & PEAS with SHALLOTS ~ BLOG 365.96

PEAS & PEAS with SHALLOTS
Oh so easy, but packed with a crunch and deep flavor.

1 tablespoon butter
1/2 pound fresh sugar snap peas, trimmed
1 cup frozen peas
3-4 shallots, THINLY sliced
FRESH ground sea salt and black pepper, to taste

  • In a large heavy skillet, heat butter over medium-high heat.
  • Add half the shallots, sautéing until crisp.
  • Spoon out shallots to drain on paper toweling.
  • Add snap peas, frozen peas and remaining shallots, cooking and stirring 5-6 minutes until crisp-tender.
  • Season with salt and pepper to taste.
  • Top with crisp shallots if desired.

HERBES de PROVENCE TOP SIRLOIN FAT CAP ~ BLOG 365.94

HERBES de PROVENCE TOP SIRLOIN FAT CAP serves 6
Cook Time: 35 minutes     Total Time: 1 hour 35 minutes

1.5-2 pound top sirloin cap roast
3-4 garlic cloves, FINELY minced
2 1/2 teaspoons kosher salt
1 tablespoon herbes de Provence
1 tablespoon avocado oil

  • Set a roasting rack inside a rimmed baking sheet and set aside.
  • Sprinkle the salt over the garlic and form mixture into a paste.
  • Stir in the herbes de Provence and the oil, mixing all together. 

  • Remove steak from packaging and pat dry.
  • Score the fat cap—cut diagonal lines across the surface of the fat in both directions so you have a cross-hatched pattern. Take care not to cut down into the roast itself.
  • Rub the meat all over with the rub.
  • Let the meat sit for 30 to 60 minutes to take the chill off and absorb the flavors of the rub.

  • Preheat oven to 375°.
  • Place a large cast-iron skillet over medium-high heat and add enough avocado oil to coat the bottom of the pan.
  • Place the meat, fat cap side down, in the pan and sear for about 3 minutes.
  • Flip and sear on the other side for an additional 3 minutes.
  • Transfer the roast to the prepared baking sheet and place in oven.
  • Roast for about 15-20 minutes per pound, or until an instant-read meat thermometer registers 140°.
  • Remove from oven and rest for at least 15 minutes before slicing and serving.

And for a bit of trivia, the consolidated history of Herbes de Provence. At first this herb blend originated in the Provence region in the south of France and just described a general multipurpose mixture of herbs grown in the Provençal region during the summer.

Then the blend grew in popularity and became a more defined herb mixture in the 1960s when Julia Child included a recipe for Poulet Sauté aux Herbes de Provence in her famous cookbook Mastering the Art of French Cooking.

Julia Child is credited with defining the mixture into what we know today and adding it to the culinary lexicon of chefs all over the world. It was in the 1970s that the French brand Ducros began packaging and selling the herbes de Provence spice mix to customers overseas.

Today you can purchase premade herbes de Provence in grocery stores by many different brands, but making your own is super easy and allows you to personalize the blend of herbs and spices to fit your personal taste or the specific dish you’re cooking. Here is my preferred combination of herbs and spices.

Herbes de Provence

1 1/2 tablespoon FRESH dried thyme
1 tablespoon FRESH dried basil
1 tablespoon FRESH dried rosemary, crushed in a spice grinder
1 1/2 tablespoons FRESH dried tarragon
1/2 teaspoon FRESH dried marjoram
1 teaspoon FRESH dried oregano
1 bay leaf, crushed

  • Add all of the herbs and spices in a mixing bowl and stir until combined.
  • Store your mixture in an airtight container and use it to season ALL of your favorite dishes.