Tuesday, September 29, 2009

Menu Plan Monday (on Tuesday)



I haven't posted a menu on the blog in a while, but I have been semi-faithfully been sticking to one in the kitchen. It really does help with the shopping and general organization of how a meal gets planned and made during the course of the day. I have been having a wonderful time saving money and finding out about good deals over at My Frugal Adventures. It's like a game, using what feels like play money (Extra Care Bucks at CVS and Register Rewards at Walgreens), but is actually FREE MONEY! If you haven't started racking up the rewards, start now! In the meantime, here is our "not so exciting" menu for the week:




Monday: Red and Green Tortellinis (Tomato and Pesto), broccoli


Tuesday: Italian Pork Chops (chops, italian dressing, crock pot)


Wednesday: Rustic Italian Tortellini Soup


Thursday: Enchiladas (Thanks Nini!)


Friday: Broccoli, Red Pepper, Chedder Chowder (Thanks Erin!)


Saturday: Baked Potatoes with Broc, Bac, Cheese


Sunday: TBA!




Check out more menus over at Organizing Junkie!


Thursday, September 17, 2009

Kids at Play

I love seeing my kids play.... together... alone....nicely.... in a clean room.... in a messy room....

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Monday, September 14, 2009

It's Soccer Time!

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Last Saturday began Ezra's second season of soccer. He is very excited to be playing again and shows much improvement from last year! He scored about 4 goals (nevermind 2 of them were in the wrong goal) and is a great teammate!

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Thursday, September 10, 2009

Thursday's Recipe Rodeo




I'm finally joining in! Nini has been hosting this fun event and I finally have a moment to sit and do the necessary clicks to participate! She posted a Slow Cooker Pulled Pork recipe and I'm going to post our favorite BBQ Pork recipe. Erin made this for us when Justus was born and it has been a favorite over the years (3 to be exact). It is from Dave Lieberman, who may not be on the Food Network anymore, but his legacy will live on in our home!


Beer Braised BBQ Pork Butt
Ingredients
For the dry rub:
2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
1 5-pound pork butt (shoulder of the animal)
Directions

Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.

Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worchestershire sauce
1/3 cup dark brown sugar
Bring to a simmer until reduced by half and thick, about 20 minutes.
While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

Wednesday, September 9, 2009

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Wow, guest blogging is the best! I get to read an update on my own blog and I didn't even have to do anything!


We had to get a new computer because our old one (almost 4 years old) got infected with viruses and died! I had a bad experience with Norton, worst customer service EVER, so beware.