Fantastic Pulled Pork mini-Sammy's!

Ok, sorry I don't have any pictures but I thought it best to just get out this recipe and you could try it yourself and take your own pics. lol

This is compliments of one of the million recipe books we have and since I was in the mood to have some type of bbq at a recent gathering we had I tried it, its super easy!

Check it out...

You will need to grab:

a 2 to 3 pound pork tenderloin
a 6 pack of your favorite Rootbeer (about two to use and the rest to drink) I used A&W
1-2 bottles of your favorite bbq sauce (I used KC Masterpiece hickory flavor)
Several packages of the Hawaiian dinner rolls or large hamburger buns if you don't want "mini" sammy's (Hawaiian brand is usually found near the bakery or deli area)
Butter
Dill pickle slices

Put your tenderloin in a decent size crockpot (seasoning is optional from what I can tell, some say you can salt and pepper it, I just added a little coating of dry fajita seasoning, but really couldnt taste it when it was done so it's up to you)

Pour enough Rootbeer over the tenderloin to cover it and fire up your crockpot to low (225 to 250)

Let it cook for 7 to 8 hours

Once the tenderloin is "tender" remove it from the crockpot and "shred it with two forks"

Dump out the juice and Rootbeer that is left in your crockpot and once shredded, add your tenderloin back to the crockpot, then add the bottle of bbq sauce. (I added a little more because I used a 3 pounder so you might actually want to buy two bottles)

Heat everything back up again

Cut however many dinner rolls you want to use in half and spread butter on the insides then place in a frying pan cooking till the cut sides are brown and toasted.

Now all you have to do is add your pulled pork to the buns, add a pickle to top if you want, and "ta dah", you have yourself a pulled pork sammy with very little effort!

Note: this makes a pretty good sized portion so make sure to invite your friends! Also, this works great for parties...just leave it in the crockpot and let everyone make their own sammy...less work for the host. ;-)

"EVERYBODY SHOTS, SHOTS, SHOTS, SHOTS..."

I had someone ask me once if I was an alcoholic cause I was always posting pictures of my drinks or me drinking… I said no I just don’t take pictures of myself working :-{)

Mojito (my all time favorite!)
1 shot rum (I use Bacardi gold, or black cherry rum for a black cherry mojito)
5 mint leaves
1 ½ shot of simple syrup (instructions below on how to make)
ice
sprite


put mint leave into glass, rum, and simple syrup and muddle. Add ice and sprite. Enjoy! ☺



(add a spiked cherry if making a flavored mojito)

*simple syrup*
take 1 empty water bottle and fill ¾ with sugar (OMG! That’s a lot of sugar, I know, I know it will work out in the end!!) fill the rest with hot water and shake until clear and dissolved (as can be seen beginning to happen in the picture to the right), add more hot water to fill the rest of the bottle


Ok here’s a favorite that can be used as drink topper or just eating straight out of the jar!!

74 oz jar of maraschino cherries
1/2 bottle of Cherry Vodka (your choice of cherry vodka)

Take a 74oz. jar of maraschino cherries and empty out half of the juice (3/4 if you want it stronger) and replace with cherry vodka. Allow to cool and ENJOY!!

I recently tried this one and posted the picture on facebook and have since been asked for the recipe quite a few times. So here it is. I called it the liquid thin mint cause it tastes like one ☺
Ok if you dont know what cream is it is alcohol infused whipped cream 30proof! And it comes in several flavors such as cherry, vanilla, chocolate, caramel, raspberry, and orange. (SPECIAL SHOUT OUT TO  THE WINEO WEDNESDAYS CREW DAMION. SCOTT, AMBER, AND LAST BUT NOT LEAST LUANA FOR GETTING ME HOOKED ON THIS STUFF!!! MUCH LOVE :)

Chocolate-Mint CREAMtini (aka The Liquid Thin Mint)(taken from the Cream Facebook page)

•1 oz vodka
•1/2 oz white creme de menthe
•1/2 oz white creme de cacao
•Chocolate CREAM

Pour ingredients into shaker filled with ice, then pour into chilled martini glass. Garnish with chocolate stick and mint sprig. Top With Chocolate CREAM.


Ok heres a new shot we created that I'm having trouble naming so for now I'm calling it a "The Cake Is A Lie" shot

take one shot of chocovine top with your choice of CREAM and a spiked cherry :)

Ok everybody go have some fun!!! I've shared some of my favorite shots and drinks now share yours :)

Here's the video for the mojito:
http://www.sendspace.com/file/jdu8tk

ONKEY DONKEY!!

Heres RANDOM ROBIN'S fish recipe...
Easy Bake Fish Filets--most firm flesh white fish works!

1 lb haddock, grouper.....whatever. I use tilapia......it's cheap!
Cooking spray
1 Tbsp. fresh lime juice
1 Tbsp. light mayo
1/8 tsp (each) onion and garlic powder
1/8 tsp. black pepper
1/2 C. bread crumbs
1 1/2 Tbsp. butter or margarine melted

Preheat oven to 425. Place fish in baking dish coated with cooking spray. Combine lime juice, mayo, and spiced and spread over fish. Add breadcrumbs to melted butter. Mixture will be crumbly. Spread over fish. Bake for 20 minutes or until fish flakes easily with fork.

I am not a fish cooker. I love fish and seafood, but I can't ever seem to get it just right. This recipe, though, is so easy/peasy that it comes out beautiful everytime--with little prep-so it's great on busy nights. Since tilapia usually is a bit thin, pair it with hardy side items to help fill up any "manly" appetites, but it's just right for those watching their caloric intake or have light appetites.

KEEP 'EM COMING PEOPLE! WE'RE REALLY ENJOYING ALL THE RESPONSES!!

Somethings getting FISHY around here...

LOL We have another submitted recipe today all the way from the kitchen of DIANA!!! YAY!! Diana has provided us a recipe which I need to try asap!!! Thanks Diana keep 'em coming!!!

It doesn't get any better than coconut shrimp and beer!!! lol

Coconut Beer Shrimp with Sweet & Tangy Sauce Recipe

4 eggs
1 cup beer
3-1/2 tsp Creole seasoning (divided use) (I used Tony Chachere's, Original Creole Season)
1-1/4 cup all-purpose flour
2 Tbsp baking powder
48 large raw shrimp, peeled, tails on, deveined (I found them in a 2 lb bag, but had no tails, worked great)
1-1/2 to 2 cups fresh or moist-packed shredded coconut (used sweetened)
Oil for deep-frying
.
*Sweet and Tangy Sauce:
2 cups orange marmalade
1/4 cup Creole or Dijon mustard (I used HEB brand Dijon)
3 Tbsp shredded horseradish (I used Boar's Head- grated in vinegar, found near the Deli)

For the Shrimp: Combine eggs, beer, 1 teaspoon Creole seasoning, flour and baking powder.

Blend well. Season shrimp with remaining seafood seasoning.

Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 degrees F. in deep fryer, wok or deep saucepan. The oil should be at least 1-1/2 inches deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel. Serve with Sweet and Tangy Dipping Sauce.

*The sauce makes alot, but I think it would be great on chicken or fish.

THANK YOU...

SPECIAL SHOUT OUT TO READER ELVA WHO PROMPTLY SUBMITTED HER TILAPIA RECIPE, AS WELL AS ROBIN FOR PROVIDING ANOTHER WE SHALL POST IT ASAP!

WE WERE ASKED HOW TO SUBMIT RECIPES YOU CAN EMAIL THEM TO:
alex.a.perez02@gmail.com
moose.alex.11@gmail.com

BUT HERE IS ELVA'S YOU MIGHT HAVE TRIED TO BE ANONYMOUS BUT CALLED YOU OUT! LOL JK WE LOVE OUR READERS AND APPRECIATE ALL THE HELP AND LOVE <3 :) !!!

Tilapia Parmesan:
2lbs Tilapia fillets
2 tbls lemon juice
1/2 C grated parmesan cheese (use the fresh stuff if poss)
4 tbls butter (room temp)
3 tbls mayonnaise
3 tbls finely chopped green onions (optional, I opt out)
1/4 tsp seasoning salt
1/4 tsp dried basil
Preheat oven to 350 degrees
In buttered 13x9 baking dish or jellyroll pan, lay fillets in single layer, do not stack
brush tops w/lemon juice
In a bowl combine cheese, butter, mayonnaise, onions (if using) and seasonings
mix well w/fork, bake fish in preheated oven for 10 to 20mins or until fish just starts to flake. Spread w/cheese mixture and bake until golden brown (about 5-7mins) Watch fish closely so that it does not overcook! Serve w/your fav veggie and a glass of Kendall Jackson "Grand Reserve" Chardonnay!! Expensive sounding, cheap buying wine!! Yummy, enjoy

MUCH LOVE FOR NOW
=ALEX=

Well hello again...

SORRY PEEPS!!! Didn't mean to keep y'all waiting for so long. :( given its lent season ill put up some shrimp recipes... i dont know about fish cause i(Alex) dont personally eat it but welcome any recipes you might want to share!!! I had one person ask me to post on how to cook tilapia... i dont know how so if y'all have anything to share she would be very happy to try :) OH and I'm working on the instructions for the cupcake topiary we made last year for mothers day if any of y'all wanted to be brave and try it out its a lot of work but soooooooo worth it!!! (heres a sneak peek :)

here's a shrimp recipe we tried from finecooking.com and fell in love with. The sauce is AWESOME!!!!

Garlic Roosted shrimp cocktail

1-1/2 lb. jumbo shrimp (16-20 count), shells peeled, tails left on
2 cloves garlic, finely chopped (about 1 tablespoon)
2 Tbs. extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper

Heat the oven to 450°F. Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the garlic, olive oil, salt, and pepper. Spread the shrimp on a heavy duty rimmed baking sheet in a single layer. Roast for 3 mins., turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2 to 4 mins. Transfer the shrimp to a shallow dish, cover partially, and refrigerate. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.

Cocktail sauce with red onion and Jalapeno

1/2 cup tomato ketchup
1/2 cup chili sauce
1/4 cup grated red onion (from about 1/4 medium onion; using large holes on a box grater)
1/2 tsp. finely chopped fresh jalapeno
3 Tbs. prepared horseradish
1 Tbs. fresh lemon juice; more to taste
1/8 tsp. kosher salt; more to taste

Put all the ingredients in a bowl and stir to combine. Chill, covered, until ready to use. This sauce is best made a day in advance and keeps well for up to a week. Just before serving taste and add more lemon juice and salt as needed.

(not kidding when they say make a head of time)

OK REALLY SORRY WE HAVE BEEN SLACKING...

Moose is better and out and about now so im going to start this back up again... fellow foodie Diana has been emailing me recipes like crazy!!! I just hadn't had the time... so now ill start posting them! (Sorry for emails going to the junk folder Diana i did get it fixed now!! wont happen again...or will it ;-{P  )

Enchilada Pie

2 lb. lean ground beef
1 onion, chopped (about a cup)
2 t. salt
1/2 t. ground pepper
2 T. chili powder
2 cans (8 oz. ea.) tomato sauce
12 corn tortillas
Butter or margarine
3 cups (about 12 oz.) shredded Cheddar Cheese
3/4 cup water
Pam

In a wide frying pan over medium-high heat, brown beef and onion; drain. Add salt, pepper, chili powder and tomato sauce. Stir over low heat until mixed well and beef is fully cooked. Take off of the heat.
Spray 9 x 11 casserole dish with Pam. Spread each tortilla with butter on one side. Place one layer of tortillas on the bottom of the dish, butter side up. Add spoon full of beef mixture on top of each tortilla and then a hand full of the grated cheese. Repeat until all of the beef mixture is gone ending with a layer of the cheese.
Now take the water and pour it around the outside, not over the tortillas. Cover and bake in a 400 degree oven for 20 mins.

Makes 8 servings.

This makes great leftovers. However this can easily be halfed if you prefer to do so.