This recipe goes great with Heather's BBQ and makes for a meal worthy of company. This recipe is not bad for you either; I modified it from a Cooking Light recipe.
4 teaspoons canola oil
3/4 teaspoon salt
8 medium potatoes, washed and cut into 1/4-inch-thick strips
Cooking spray
2 tablespoons butter, melted
4 tsp garlic salt (I really like McCormick California Style Garlic Salt with parsley)
Preheat oven to 400°. Combine first oil, salt, and potatoes in a large plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. Combine butter, garlic, and Parmesan cheese. Brush butter mixture over potatoes. Broil potatoes for 1-3 minutes being careful not to burn them. Serve immediately.
I made this for dinner last night and Matt told me it was so good I had to post. I got the recipe from the Splendid Table Radio Show, Lynn Rosetto Casper was interviewing a man who is a serious barbecue cook and he had just released a cookbook about easy fast barbecue.
Cheater Pulled Pork Barbecue
Makes 12 to 14 servings
One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke
Barbecue sauce of your choice
1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Makes 12 to 14 servings
One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke
Barbecue sauce of your choice
1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
Cheater Basic Dry Rub
Makes about 2/3 cup
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.
I like to make my own rolls to eat it on. This is the recipe that I use.
French Bread 3-4 Loaves
This recipe from Everydayfoodstorage.net
2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)
Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags. NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.
Combine all ingredients in a crock pot and stir, cook on low for ~6 hrs or high for ~3 hrs. Pull chicken breasts out and shred the chicken and stir it back into the crock pot.
Serve with tortilla chips, sour cream and/or shredded cheese. (Editors note - This feeds a large group or stores in the fridge to be reheated for days, and is probably Ryan's favorite meal, he will reheat it for lunch/dinner for a week straight)
At Erin's baby shower someone asked me about the baby sling that I like to make. I said I would post the instructions so here they are.
This is the site I like the best. I have a made several pouch slings which I have liked quite a bit. I especially like this size because it is small enough to carry all the time in my diperbag and then use when ever I want it. I have a friend that adds a pocket to the outside big enough for a diper and your wallet and keys so you don't have to cary anything else. The sewing is very easy and you can make one in about an hour. I really like to use very cute fabric and make the slings reversible then it can match what ever you are wearing.
Prepare cake mix as directed on box in a 9x13 pan. After you remove it from the oven, while it's still hot, poke holes about an inch apart all over the cake with the end of a wooden spoon. Then pour the can of sweetened condensed milk over cake followed by the can of caramel topping. Allow cake to cool. (I usually put it in the fridge for an hour or so.) Once cake is cooled, frost with whipped topping and garnish with heath bar.
Boil chicken until fully cooked. Dice into bite size pieces. Cream soup and sour cream. (I usually add a pinch of salt and pepper as well.) Add diced chicken to soup mixture. Prepare stuffing as directed on box. In a 8x8 pan, layer chicken mixture, grated cheese and stuffing. Cover and bake @ 350 for 20-25 min. (Until bubbly)
I got this from a friend and its fablous.
(I usually uncover it for the last 10 min. to brown the stuffing.)
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