BBQ Pork Sandwiches

OK so I know its been forever since I have been on here, But what do you expect from a stay at home dad with 6 kids? :) Just kidding I'm seriously just slacking. But all joking aside I came across this recipe that was incredible the only problem was I only had 2 of the ingredients that it was calling for . . . Sooooo as usual I took what I could and made something out of it!!! Are you ready for the best BBQ shredded pork ever? Oh and the rolls were fresh baked as well no bread machine or mixing bowl. That's right I had to knead it by hand. Crazy right? But extremely rewarding!!!
Well lets get started.
 Here are the ingredients and recipe for the pork.
1). Pork whatever you have. I used 1 pork roast that was about 1 pound and about 7 pork chops that desperately needed to be used.
2). 2 fresh onions large
3). 2 cans of Dr Pepper
4). 2 bottles of BBQ sauce whatever you have on hand
5). 2 Tablespoons of red chile powder
6). Some salt and pepper
7). 1 Crock pot

OK lets get Started. First things first get your crock pot or slow cooker ready. Take the onions cut them from root to top so long ways into quarters and spread them evenly along the bottom of the crock pot.
Have your pork ready season with salt and pepper a couple teaspoons I would say but everyone is different so as needed and place in your crock pot.
Empty 1 entire bottle of BBQ sauce over the top of your pork followed with both cans of Dr Pepper and then your 2 tablespoons of red chile powder.
Set your crock pot for 6 to 8 hours the longer the better in my opinion. You want the meet to fall apart with little to no effort.
While everything is cooking you will want to turn the meat over every couple hours making sure that the flavor gets all over it.
When the pork is done cooking you will want to scoop about 3/4 of the juice out and add the other bottle of BBQ sauce. Now at this point I added some of the juice back giving it more flavor but that is entirely up to you . . . don't add to much though it will make the BBQ to runny.
Ready just in time for dinner.

While your BBQ pork is cooking you will want to get the bread ready. Now in my opinion bread is quite simple to make just remember 2 things take your time and give yourself plenty of space to work cuz you are about to make a mess :).
For BBQ I prefer a sweeter bread, if you don't like that then cut your sugar to 1/8 cup or less. Here is what you are going to need:
1). 2 packages of dry yeast or 41/2 teaspoons
2). 1 cup sugar or honey
3). 6 cups of lukewarm water
Mix these 3 ingredients together and let stand for 30 minutes.
Now you will want to add:
4). 1/2 cup oil
5). 14 cups more or less of flour. I ended up using almost 16 cups by the time it was all said and done.
You are going to need a pretty strong spoon to stir this or a mixer if you have one. Remember I am also cooking for 8 so if you need to cut ingredients in half or more it is as simple as that. OK next you want to find a good flat surface so you can knead your bread. I started with with about 13 1/2 cups of flour then after I placed the dough on my table I used another cup and a half or so while I was kneading to keep the dough from sticking. I used flour on the table to prevent it from sticking also on the dough and my hands kneading vigorously until it feels right. It will get a stretchy elastic feel to it. 
At this point oil the inside of a large bowl place your dough inside and oil the top of the dough.
Place a towel over the top and let rise for about45 minutes or until doubled in size. When the dough has doubled in size punch it down and begin cutting the dough into loaves I ended up cutting it into about eighths I made enough rolls for everyone and made loaves out of the rest.
Now you can set your oven to 300 degrees let your loaves and rolls set until they are almost double in size again then place in the oven for about an hour. there is nothing better than hot bread and butter.
 Combine the bread and pork and you have an amazing shredded BBQ pork sandwich YUM!!!

                ENJOY!!!!!!!!!

Quiche (K-eee-shh)

Today I made a chicken and kale Quiche from left overs and things that needed to be used. The other day I was given 3 full cases of kale and there was no way in the world I would be able to use all of it. I needed a way to store it. I boiled water and blanched the kale so that I could freeze it and store it. Now  I could use it later. I also used Chicken that had been cooked the day before.

    The first thing you are going to want to do is make a standard pie crust which is quite simple.

1) Sifted all purpose flour 2 1/4 cup
2) Salt 1 teaspoon
3) Shortening 3/4 cup
4) Ice cold water 5 to 6 tablespoons

1) In a medium size bowl mix your flour and salt. Next add your shortening cutting it in with a pastry knife or my personal favorite a fork :). you want the crumbs to be about the size of coarse cornmeal or small peas.

2) Add the very cold water, a little at a time, stirring it with a fork until the dough is just moist enough to stick together. Roll dough into a ball, place into a Ziploc bag and chill in a freezer for about 15 minutes.

3) Roll the dough out on a lightly floured flat surface ( kitchen counter or dining room table work perfect) to 1/8 inch thick. You will then want to line your baking dish pie plate or whatever it is you decide to cook your quiche in.


Preheat Oven to 450f 
Now for making your quiche.

1) Medium size onions 2 diced
2) Kale or Spinach or Chard about 4 cups
3) Eggs 4 lightly beaten
4) Chicken 2 cups chopped
5)Milk or Cream or Evaporated milk 2 cups
6) Salt 1/2 teaspoon
7) Pepper 1/8 to 1/4 teaspoon
8) Bacon grease, butter, margarine or olive oil 2 tablespoons
9) Cheese any kind you have available 1 cup grated

1) Start by heating a skillet and sauteing your Chicken, onions and kale in the oil of your choice. (I used bacon grease) until onions are soft.
2) Put contents of your skillet into your pastry crust which at this point should already be in your baking dish. Then sprinkle the cheese over the top.
3) In a medium bowl combine eggs, cream and seasoning, and pour over your chicken and kale mixture.

Bake at 450f for about 10 minutes reduce heat to 325 and bake another 30 to 40 minutes longer, until the custard is set and a knife comes out clean when stuck into the center.

This is an incredibly easy dish to make and so easy to tweak to fit what you have behind the milk or hiding in your cupboard or pantry. Always remember when you are cooking don't be afraid to experiment. Enjoy :)
 

Corned Beef and Hash

This is a great one and easy as well. Here is what you will need.
Potatoes: 1 for each person eating
Onions: half for every 4 people. Diced
Bell Pepper: 1 diced
Canned Corned Beef: 1 can for 8 people

You will need a large skillet to fry everything.
1) You want to cube the potatoes into the cold frying pan.
2) Add about 2 to 3 table spoons of olive oil making sure the potatoes have oil all over them.
3) Turn frying pan on high cooking potatoes for about 12 minutes stirring occasionally.
4) After 12 minutes add corned beef diced onion and bell pepper continue to stir occasionally.
5) Cook for another 3 to 5 minutes
                                      DONE: And enjoy :)


 This is a quick and easy dinner that is sure to satisfy.

A quick dish

Hello everyone :)
 Today I am going to give you a quick easy lunch or dinner recipe that my family loved. Here is what you will need.

1) 16oz bag of elbow macaroni
2) 2 cans of cream of mushroom soup
3) 1 can mixed vegetables
4) 2 cans mushroom pieces
5) 2 small yellow onions
6) 1/4 cup margarine or butter


 You will want to start by getting about 2qt of water boiling, then add your pasta. Cook till the pasta is soft.
While your pasta is cooking slice your onions. In a medium frying pan add your onions, mushrooms and the butter, saute' until onions are soft and mushrooms get a dark almost crispy edge. Season with a little salt garlic and pepper.
 When your pasta is finished drain and rinse place back in the pan add cream of mushroom soup, mixed vegetables and sauteed vegetables mix well and enjoy.