Wednesday, September 12, 2012

GAMEDAY: Pulled Pork Sliders

Well someone pointed out to me that I should have posted a pork recipe, seeing as how we are playing the Arkansas Razorbacks this week. So we'll just call this "Part II". The breaded mushrooms probably won't fill everyone up anyway! 


Pork Shoulder or Pork Butt
BBQ Spice Rub
BBQ Sauce


In a covered roasting pan (I used my my Staub dutch oven from Williams Sonoma), place the pork.  Rub the BBQ spice rub on the surface of the meat.  Pour BBQ sauce on the top of the pork.  Place, covered, in a 250 degree oven for 4-6 hours.  

Remove from the oven and let sit for 1 hour.  Remove from the pan and pull the pork apart into bite-size pieces, separating the meat from the fat.  Skim the fat off of the drippings in the pan, then return the pulled pork pieces into the drippings.  If you have time, refrigerate the drippings to help the fat separate.  Serve warm or cold on the buns with BBQ sauce.

The pork, before it goes into the oven

So easy to prepare - you just have to have some time at home while it sits in the oven.  I'll cook it the night before, then refrigerate it over night to let the fat harden, so I can scrape it off of the top of the drippings.  

GAMEDAY: Breaded Mushrooms

Delicious Mushrooms rolled in a cheesy breadcrumb mixture and then baked to a golden brown makes a great appetizer to start that tasty meal. This is a really easy breaded mushroom recipe to make in only 20 minutes.

Breaded mushrooms have a delicious taste and they are really simple to make. The best way, I think to make this breaded mushroom recipe is to choose a mushroom You like and go from there. Once You have selected Your preferred mushroom simply follow this easy recipe below.


8oz mushrooms (stalks removed)
3 tablespoons Parmesan cheese (freshly grated)
4 tablespoons white breadcrumbs (dried)
pinch of garlic salt
pinch of ground black pepper
1 tablespoon flat leaf parsley (freshly chopped)


Start by preheating the oven to 475°F. Then lightly grease a nonstick baking tray. Gently wipe the mushrooms with damp kitchen paper and set aside for later. Next combine the cheese with the breadcrumbs.

Then add the garlic salt and black pepper. Now roll the mushrooms in the cheese mixture, and set on the greased baking tray. Finish by baking in the oven for about 8–10 minutes or until golden browned and then serve.

This recipe was found at:

Friday, September 7, 2012

GAMEDAY: Hot Spinach Salsa Queso Dip


10 ounces frozen chopped spinach, thawed and drained
1 lb Velveeta cheese (2% fat--this is the reduced fat version)
8 ounces cream cheese (light)
1 jar salsa (I used 3/4 full jar of a 16 ounce jar)
A handful of chopped cilantro (optional-but good)

Now there's 3 ways to make this:

1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all ingredients. 

2) If you prefer, you can place all the ingredients in an oven safe dish and bake until the dip is heated through--continuing to stir to mix all ingredients. 

3) OR, you can place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). This particular method is great if you can leave it on the low setting--then your dip will stay warm for a while. But I bet it won't last!

Serve warm with tortilla chips. Heaven! Should make a small crowd very happy before dinner is served.