Photo of the Day: Smoked BBQ Pork Sandwiches

Photo of the Day: Day 27 | Something I Ate #febphotoaday, Uploaded with Snapbucket

In January I started the Photo a Day challenge with Fatmumslim.  I love this challenge because Chantelle gives a guideline for everyday of the Month.  It isn’t just a “take a picture every day and post it” kind of challenge.  She gives ideas.  A game plan, if you will.

I love that because if I’m just told to take a picture of something, I will keep waiting around all day for that something and before I know it, it’s time for bed and I hadn’t taken my picture.

So, Chantelle’s plan works for me.

Yesterday’s photo was to be taken of Something I Ate.  I’ve been doing eMeals for a while now and while all their recipes have been good; sometimes I get one that is fabulous.

Last night’s recipe was fabulous.

It also took forever.  My forever, I mean all day in the oven.  Not just 4 or 5 hours but all day!

It was well worth it, though.

You start out with a 6-8 lb Boston pork butt.  I used a 6 lb and had tons left over.  I can’t imagine how much would be left over with 8 lbs.

Put the pork butt in a deep baking dish and sprinkle with salt and pepper.

Cover with aluminum foil, put it in a 280 degree oven all day.

Then you just sit back and wait.

About mid day, you will start to smell its deliciousness and want to get in there and have a look.  Try to refrain from doing that.

It won’t be ready till dinner time (or supper, depending where you are from).

Once it is finished cooking.  {I put mine in about 9:30am and took it out about 5:00pm.}

Take the aluminum foil off and let it stand for a minute to cool.

Remove the fat and bone then shred the meat with a couple forks.

The recipe calls for 4 TBSP of liquid smoke.  I left that out and just added in the BBQ sauce.  Mix it all together and use it to make sandwiches.

I so wish I had some coleslaw to add it my sandwich.

I served it with fried red potatoes and egg noodles.

The best part is that there is plenty for leftovers.

And so, here is the recipe:

SMOKED BBQ PORK SANDWICHES

6 – 8 lb Boston pork butt

Salt, pepper

Aluminum foil

3-4 T liquid smoke

18 oz bottle BBQ sauce

1 bag hamburger buns

Place pork butt in a deep baking dish.  Season with salt and pepper.  Cover tightly with foil.  Bake in 280 degree oven all day.  Uncover, cool slightly.  Remove all hide, fat, bone and liquid.  Shred pork in dish.  Drizzle liquid smoke over meat.  Toss.  Serve meat on heated buns.  Top with BBQ sauce.

ENJOY!

I’m linking up with these parties….

Easy Dinner Plans

Last week I started my e-Mealz subscription back.

I’m so glad that I did because dinner all week was quick, easy and tasted great.  Not to mention we had enough leftovers for lunches over the weekend.  I don’t think we went out to eat 1 time last week.

We started off the week with Ginger-Apricot Chicken and Crock Pot BBQ.  Both dishes were super easy and delicious.

We finished out the week with a Pizza Casserole, salad on the side and fresh homemade French bread.

For the pizza casserole you just brown some ground chuck with a little onion and garlic.  Then add the spaghetti sauce to that along with the cooked pasta and 1 cup mozzarella cheese.  Stir well and pour into a 9 x 13 inch dish.  Top with remaining cheese and bake at 350 for 30 minutes. Bake the bread along with the casserole and make your side salad while the other things are in the oven.

On Friday, I made Sweet & Sour Meatballs.  I had actually just made these for New Year’s Eve.  They are cooked in the crock pot for 4-5 hours on LOW.  This is another one of those 3 ingredient dishes.  Frozen meatballs, 18 oz jar grape jelly and 12 oz jar chili sauce.  Combine the grape jelly and the chili sauce in the crock pot and cook on HIGH until the jelly melts.  Add the meatballs and stir to cover them with sauce.  Turn the heat down to LOW and let cook for 4-5 hours.

Serve the meatballs on top of cooked egg noodles with a side of green beans & almonds.  I’m not a huge green bean fan, but I actually liked these.

On Saturday, we had BBQ Stuffed Potatoes.  I used the BBQ that had been left over from the Crock Pot BBQ I had made earlier in the week.  This recipe did take a little longer to prepare because of baking the potatoes.  They take about an hour and a half.  Once they are baked, slice them in half and top with the BBQ, some cheese, sour cream, butter, salt & pepper; anything you like, actually.  I served the potato along with carrot chips and dip and some steamed broccoli.

This meal was so filling and  perfect for a Saturday night.

No one can say we aren’t getting our veggies in this house.  We have definitely been eating some veggies.

So what have you been cooking this week?  Have you tried e-Mealz yet?

Crock Pot BBQ

This is probably the easiest dinner that I have ever made.

The hardest part of this meal was realizing that my oven was broken when I went to cook the Texas toast.

I just put it on the griddle and it was even better than if it had gone in the oven.

The BBQ takes 3 ingredients:

Go buy a 5 lb Boston butt.

Sprinkle with a little salt and pepper and put it in the slow cooker.

Pour an 18 oz bottle of BBQ sauce over top.

Follow that with a 12 oz soda drink.  You can use anything here.  I had Diet Coke so that’s what I used.  It calls for 12 ounces but I used the entire bottle of 16.9.  I don’t really think it made a difference if I would have used the smaller can.

Set the slow cooker to high, put the lid on and let it cook for 8 hours.  You can turn the Boston butt over a couple of times throughout the day if you think of it (or if you are around) if not, it’s really not a big deal.

After it has cooked for 8 hours, the meat will just fall off the bone.  Your house will smell so good and you will end up with a plate full of this.

Happiness.

I served homemade coleslaw on the side.

I started by combining sugar, salt, pepper and mayo then mixing it with the prepackaged angel hair slaw from the grocery.

Super easy and it was a great compliment to the BBQ.

Put a slice of Texas toast on the side and call it a meal.

I gotta say, after being forced to cook the toast on the griddle, and it turning out so good; I think I will be doing it that way from now on.

CROCK POT BBQ

5 lb Boston Butt

16 oz bottle BBQ sauce

12 oz cola drink

Place pork in slow cooker.  Sprinkle with salt and pepper and pour BBQ sauce and cola over pork.  Cook on high for 8 hours (or low 12-16 hours) until pork is tender and meat shreds easily.  Stir occasionally to prevent sauce from burning on side of crock pot.  Shred pork and separate from fat before serving.

ANGEL HAIR COLESLAW

1 pkg. angel hair slaw

2 tbsp sugar

1/2 tsp salt

1/4 tsp pepper

1/2 cup mayo

Combine sugar, salt, pepper and mayo; mix with slaw.

Ginger-Apricot Chicken

This week I started back with my e-mealz subscription.

I had missed it.

I started on Tuesday with Meal 1.

Ginger-Apricot Chicken with white rice and stir fry veggies.

It was delicious and easy and a no brainer.

I love not having to decide last-minute what is for dinner.

I love having a menu and since I went shopping for everything on the menu at once, I had all my ingredients on hand.

I start with about a pound of chicken breast.  I had it already thawed because I knew what was for dinner in the morning and it has been sitting in the fridge ready to go.

I added a little salt and pepper to the chicken then put it in the baking dish.

I then combine a bottle of Russian dressing, 1 cup apricot preserves, fresh ginger, cornstarch and onion soup mix

Pour mixture over chicken and bake at 350 degrees for 45 minutes to 1 hour.

When the chicken is almost finished prepare the white rice and stir-fry the veggies in hot oil.  Add soy sauce to the veggies and cook until they are crisp-tender.

Plate up and enjoy!

GINGER-APRICOT CHICKEN

1.5 + pkg boneless chicken thighs or breasts

8 oz bottle Russian dressing

1 cup apricot preserves

1 1/2 tsp grated fresh ginger

3 tsp corn starch

1 pkg onion soup mix

Place chicken in baking dish, plump side up.  Combine dressing, preserves, ginger, cornstarch and soup mix.  Stir well and pour over chicken.  Bake at 350 degrees for 45 min – 1 hour or more until tender.  Serve over rice.

Classic Beef Lasagna and Parmesan Herb Knots

For dinner last night, I decided to try some lasagna. And great big gigantic dinner rolls.

Usually my lasagna comes out all runny and looks more like a pasta casserole than lasagna.

I found this recipe in a magazine and have had it in my recipe binder for several years.

I had never made it but when I was working on my menu for this week, decided to give it a try.

It calls for pre-cooked lasagna noodles, which I love using.  The only problem I have had with them in the past is adding the water to make sure the noodles cook.  I always think it’s what makes my lasagna’s runny.  This recipe, though, calls for a cup of wine instead of  water.  Huh, that could be interesting.  All I had in the fridge was some Burgandy, so I used that.

It was so good.  The Burgandy went so well with the spaghetti sauce.  I never would have thought to try that combination but you can bet I will be adding wine to my lasagna from now on.

Santa was good to me.

He brought me this.

I was sooooo excited.  I’ve been wanting a stand mixer for several years but it never quite made it to the top of my list.

I’ve been making homemade dinner rolls every night for dinner.

To go with the lasagna, I made Parmesan Herb Knots.

They were delicious, but huge.  I think I could have made several more from the recipe than I did.

I haven’t used it for cookies or icing or anything like that yet.  We already have so much Christmas candy around that I don’t want anything else sweet in the house to temp me.

Try this lasagna.  You’ll be glad that you did.

CLASSIC BEEF LASAGNA

Ingredients:

1 1/2 lbs lean ground beef

2 cups shredded part-skim mozzarella, divided

1 container (15oz.) part-skim ricotta cheese

1 cup red wine

1 jar spaghetti sauce

12 no-boil lasagna noodles

1/4 cup shredded Parmesan cheese

Directions:

1. In a large bowl, combine 1 1/2 cups mozzarella and ricotta.

2. Heat large nonstick skillet over medium heat until hot.  Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally.  Add wine; continue cooking 3 minutes, stirring occassionally.  Remove from heat and stir in spaghetti sauce.

3. Preheat oven to 350 degrees.  In 13×9 inch glass baking dish, spread 1 cup beef-sauce mixture.  Layer 4 lasagna noodles over sauce.  Top with half of cheese mixture, 2 cups beef-sauce mixture.  Repeat layers.  Top with 4 remaining lasagna noodles and beef-sauce mixture.  Sprinkle with remaining mozzarella and parmesan.

4. Cover with aluminum foil; bake for 40 minutes.  Uncover; bake 15 to 20 minutes or until bubbly.  Let stand 10 minutes before serving.

PARMESAN HERB KNOTS

Makes 18 rolls

Ingredients:

2 tsp granulated sugar

2 1/4 tsp active dry yeast

2/3 cup warm water

1/3 cup fat free powdered milk

1/3 cup potato flakes (instant mashed potatoes, unflavored)

3 tbsp extra virgin olive oil

1 tsp salt

3 1/4 to 4 cups all-purpose flour

1/2 cup freshly grated Parmesan cheese

1/4 cup extra virgin olive oil

1/2 tbsp Italian seasoning

3 tbsp freshly grated Parmesan cheese (optional) for topping

Directions:

1. Combine the granulated sugar, yeast and warm water in mixing bowl.  Stir and let stand for 5 minutes until the mixture is foamy and bubbly.

2. Add the cool water, powdered milk, potato flakes, olive oil, salt and 2 1/2 cups of the flour to the yeast mixture.  Mix for 2 minutes.

3. Add the parmesan cheese and mix until completely incorporated.  If necessary, add the remaining flour, 1 tbsp at a time, until a soft smooth dough ball is formed.  Continue to knead the dough for 4 minutes.  Transfer to a bowl that has been lightly coated with olive oil.  Turn to coat dough and cover with plastic wrap.  Place in a warm, draft-free place to rise until doubled in size, about 1 hour.  Combine 1/4 cup olive oil and Italian seasoning and let stand while dough rises.

4. Punch dough to deflate and divide into 18 equal portions.  Roll each into a 12-inch rope and tie into a knot.  Place on prepared baking sheet, cover loosely with plastic wrap and let rise until doubled, about 35-45 minutes.  Brush lightly with herbed olive oil mixture.  If desired, sprinkle each with 1/2 teaspoon of the optional Parmesan cheese.  Place in preheated 350 degree oven and bake until lightly browned, about 15 to 18 minutes.

Enjoy!!

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