Look what my hubby the GrillMaster did this weekend!
It was so yummy!
The Boston Butt being prepped for the grill.
I rubbed it some of my favorite *seasonings and then he wrapped it in aluminum
foil and put it on a hot grill for 4 hours. The temp in the grill stayed 275-375 for
most of the time and the meat fell off the bone!
I wish I could talk him into having a food truck!
Wouldn’t that be fun?!
My hubby’s pulled pork sandwich with coleslaw and hot sauce.
This is a good basic BBQ Rub. It works well on any food for smoking or grilling.
½ cup salt
¼ cup granulated brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons paprika
2 tablespoon chili powder
2 tablespoon freshly ground black pepper
2 teaspoons cayenne
1 tablespoon ground cumin
1 teaspoon ground turmeric
Combine all ingredients, mix well, and store in an airtight container.
Yields about 1 cup.
Posted in Grilled Goodness, Main Dishes
Tagged barbque, BBQ, bbque, food truck, grill, grill time, grilling, grillmaster, pulled pork, tailgating, weekend
I’ve started trying to watch my calories and this tasty dish naturally falls right into the low calorie category.
And it’s quick and easy! That’s a plus, right?
I fix this all the time and use whatever veggies I may have. This time I used a bag of frozen stir fry veggies and the preparation was even faster.
Spicy Shrimp Stir Fry
1 bag of Walmart frozen medium shrimp, peeled
1 bag of frozen stir fry veggies
1tsp Cajun spice
splash of soy sauce
First of all I thaw the frozen veggies, then toss in my wok skillet with about a tablespoon of oil. I toss in a little Cajun spice and soy sauce and give it a quick stir.
When the veggies are tender, I add the thawed shrimp and continue cooking about 4 minutes or until the shrimp look done. You don’t want to overcook the shrimp or they’ll be tough.
You can serve over rice for those who want it, but I usually eat it as is. Fewer calories and carbs that way. :)
Nutritional info I found on the shrimp and veggies:
Shrimp Peeled & Deveined With Tail on (Walmart Frozen Medium Cooked Shrimp) Serving Size: 3 oz (about 3/4cup), Calories: 77, Fat: 1g, Carbs: 0g, Protein: 17g
Kroger Frozen Stir Fry Vegetables (1 cup)
calories: 30, fat: 0g, carbs: 5g, protein: 1g
A friend of mine turned me on to my new favorite website, My Fitness Pal. What a neat and easy way to keep up with my nutritional intake! Check it out.
Today’s icy wet weather is just perfect for cooking supper in the crock pot.
After a long hard day at work, I love coming in to the smell of a roast cooking in the crock pot and knowing that supper is almost ready.
Here’s some of my favorite crock pot/slow cooker or one dish meals.
Click on the picture to go to the recipe.
Aunt Dorothy’s Creamy Potato Soup
Slow Cooker Italian Pork Chops
One Pot Beefy Cabbage Casserole
My Handyman’s Jambalaya
Aunt Mary’s Chicken & Dumplings
Cheesy Burger Skillet
and my supper tonight…
Vegetable Beef Soup with Cornbread
From some of my favorite spots around the web…
TSLC’s Slow Cooker Cabbage, Potatoes, & Smoked Sausage
Grace’s Ham & Bean Soup
Hope you enjoy this cool day. If you’d like to share your own crock pot or one dish recipes, leave a link in the comments. Thanks for visiting!
Posted in and Stews, Crock Pot / Slow Cooker, Main Dishes, Main Dishes, Recipes, Soups
Tagged beef, chicken, crock pot, easy, ham, one dish, sausage, slow cooker, soup, stew
Easy Cheesy Chili Mac
1 pound lean ground beef
1/2 medium onion, diced
1 (14 1/2 ounce) can Italian style stewed tomatoes, undrained
1 1/2 cups shredded sharp Cheddar cheese, divided
1/2 cup sour cream
1 1/2 teaspoons chili powder
1/4 teaspoon garlic powder
salt and pepper, to taste
8 ounces dried Dreamfields Penne Rigate (2 cups)
Cook ground beef and onion in large skillet. Sprinkle with salt and pepper. Brown beef until no longer pink. Drain fat. Stir in tomatoes with juice, 1 cup Cheddar cheese, sour cream, chili powder and garlic powder.
Meanwhile, cook pasta according to package directions; drain.
Add chili mixture to pasta and stir until pasta is coated. Place in a 2 qrt baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350º for 30 minutes until hot and bubbly. Serves 4