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 love a cold salad for summer supper. It satisfies but you don’t feel stuffed. This bright, fresh, seafood salad is one of my favorites.
Summer Seafood Pasta Salad
8 oz uncooked spiral pasta (I used Dreamfields)
1 package (8 oz) imitation crabmeat, chopped
½ cup finely diced celery
¼ cup finely diced pickles
¼ cup finely diced Vidalia onion
½ cup mayonnaise
1 Tbps ketchup
1 Tbsp lemon juice
1 tsp garlic powder
1 tsp Old Bay seasoning
1 tsp Stevia (I used a splash of liquid Stevia)
salt and pepper to taste
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mayonnaise, ketchup, lemon juice and seasonings. Set aside.
Drain pasta and rinse in cold water. Gently combine crabmeat and sauce mixture with pasta. Chill for a couple of hours for the seasonings to blend.
*Optional additions: fresh chopped broccoli or cauliflower, shredded cheese, cooked salad shrimp.
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This hearty meal makes enough to share!
I happened upon this recipe when I was looking for a dish to take to a friend who had just had surgery. This recipe is just right! It makes enough for you to keep and then you get to share with a friend.
2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese
Preheat oven to 350º
Brown meat and drain fat. Then put the meat back in the skillet. Add
spaghetti sauce to meat; simmer for 20 minutes.
Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese. Spray two
9×13 pans with non-stick spray.
In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.
*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce. I added mushrooms after checking with my friend to make sure she liked them, too.
NOTE: I use Dreamfields pasta for low carbers. It’s possible that another low carb pasta or veggie “pasta” could be substituted as well and be equally delicious. Enjoy!
Did I mention how much I love salads?
I really do!
This is another special salad I enjoy and got the recipe from my niece who makes it quite often. When she serves this, she also serves Zuppa Soup (yum!) and breadsticks. What a meal!
This is some of what you’ll need:
Doesn’t it look good already?!
OLIVE GARDEN SALAD
1 (12 ounce) bag iceberg garden salad (I used iceberg lettuce)
1/4 small red onion, sliced thin
6 -12 pitted black olives
3/4 cup pepperoncini pepper rings
1 -2 small roma tomatoes, sliced bite-size
1 1/2 cups Italian seasoned croutons
freshly grated parmesan cheese, to taste
fresh ground black pepper, to taste
For the dressing:
½ cup Mayonnaise
1/3 cup White vinegar
1 teaspoon Vegetable oil
2 tablespoons Corn syrup
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1 clove Garlic
½ teaspoon Italian seasoning
½ teaspoon Parsley flakes
1 tablespoon Lemon juice
1 tablespoon Sugar (optional)
In a large glass or wooden salad serving bowl, toss together the lettuce,
onion slices, olives, pepper rings, tomatoes, and croutons. Add dressing and toss to combine.
Sprinkle with fresh Parmesan cheese and black pepper to taste.
Posted in Recipes, Salads, Sides
Tagged croutons, delicious, easy, Italian, olive garden, parmesan, peppers, romano cheese, salad
This recipe has been around for a while! But there’s a reason for that…it’s yummy and filling!
CJ’S BREAKFAST PUDDING
1/3 cup ricotta cheese (I use cottage cheese)
3 Tbs. heavy cream
1 Tbs. flax meal
sugar free Maple syrup (I also add a packet of Stevia to sweeten)
Dash of cinnamon
Put first three ingredients into a sauce pan and cook until thick, kinda like a cream of wheat consistency. Stir in Stevia and flax meal. Top with sugar free breakfast syrup and a pat of real butter if desired. Serve warm.
*Recipe found at Low Carb Friends.
Posted in Breakfast, Low Carb Recipes
Tagged cottage cheese, cream, egg, flax, low carb, low carb breakfast, maple, pudding, ricotta cheese, sugar free