Saturday, January 15, 2011

My How Time Flies!

When you're a nursing student! I did not post at all in 2010! So sorry but I have a few recipes for you and a few family updates.

This first recipe I can't take credit for but it is well worth sharing. This is my MIL's pulled pork recipe and it is fantastic. It is perfect for making a big batch and freezing some for a later time.

Pulled Pork So Good it Will Make you Want to Slap Your Mother-In-Law
Recipe by Janis Stevenson

About 8 Country Style (bone in) pork ribs
1 onion cut into strips
1/2 to 3/4 cup water
Smoked Paprika
Season salt
Lysanders Mesquite Rub from Western Meat
Sweet Baby Rays Original BBQ sauce
Hamburger buns

Sprinkle all sides of ribs with the seasonings. Put ribs, onions, and water in the slow cooker and cook on low for 7-8 hours.

Remove ribs and onions from slow cooker and pull meat off of the bone into a bowl transferring as little liquid as possible. Separate meat from bones and shred with tongs or a fork.

Add about 1/2 the bottle of the bbq sauce and mix well. Serve with fresh cut white onion and a drizzle of additional bbq sauce on your buns. Enjoy!

We never have any left! My 8 year old daughter loves this meal.

Molasses and Raisin Bran Muffins
I found this one in a magazine but modified it some for my family. I will give the original and the changes I made.

1 cup raisins
1 cup water
1/2 cup canola
1/2 cup sugar (1/2 cup Splenda or 1/3 cup Agave Nectar)
1/2 cup molasses
1 egg
1/2 cup all purpose flour and 1/2 cup whole wheat flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp kosher salt
2 cups wheat or oat bran

You could add 1 cup shredded carrot or mashed bananas

Preheat oven to 400 degrees and line muffin pan with paper liners. Spray liners with non-stick spray.

In a small saucepan over med-high cook raisins until they are plump and soft, about 5 minutes. Transfer raisins to prep bowl of food processor and process until mixture becomes a rough puree. With motor running stream in oil, sugar, molasses, and egg.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt then stir in the bran. Add raisin mixture all at once to the dry mixture and stir just until all the dry ingredients are wet. Do not overmix.

Fill muffin cups to 2/3 full and bake about 20 minutes until muffins are browned and tops are springy. Cool muffins on a rack.

This is not a real sweet muffin but it makes a healthy and hearty breakfast bread. Serve warm with a glass of milk or cup of coffee!