Sunday, September 11, 2011

First Football Sunday

Today is the first day of the official football season, and that meas Bob will be glued in front of the television most of the day.  I don't really mind because it gives me a chance to cook some great food, do a little shopping and just relax and prepare for the week ahead.
For the kickoff of football season, I made pulled pork in the crockpot.  That baby was in the crockpot at 6:30 a.m.!!  Rubbed with some spices, it cooked on low all day.  About halfway through the cook time I had to take out a lot of water and fat that accumulated because I wanted the pork to roast and not simmer.  I don't really have a recipe for the pork, just put the pork shoulder in a crockpot with about 1/2 cup water, 1/4 cup white vinegar, rub in some spices like cumin, paprika, onion powder, dry mustard, salt and pepper.  Cook on low for 8-10 hours.

I did make an awesome Carolina mustard sauce to go with the pork.  I never had mustard sauce on my pulled pork sandwich but he other other week I got to try it for the first time.  Bob and I discovered a local bar, Retro Rocks, started serving food and what great food it is!!!  In addition to their already great martinis, they started offering things like chicken tandoori skewers, pork stay skewers, great burgers, lamb burgers, homemade crab cheese, oh my!!  Anyways, one thing they offer is pulled pork sliders with your choice of sauces, one choice of which was Carolina mustard.  Being in Michigan and mustard sauce not being a popular thing, I tried it and loved it.  There was a recipe I had saved online for the mustard sauce before I tried it at Retro's, and I decided to tweak a few different recipes I found to make the sauce my own.
I am notorious for not really following or even having a recipe, but below is the closest I can come to giving you my recipe for Carolina Mustard Sauce.  I had a bottled raspberry chiplote sauce we could choose to put on the sliders as well. (pictured left) Of course the coleslaw needed to be on there too!!!  I found some great Hawaiian-style dinner rolls at the store and they were a perfect oval shape for the sliders.

Carolina Mustard Sauce
1 1/2 cups yellow mustard
1/4 cup white vinegar
3/4 cup packed brown sugar
1 TB crushed red pepper flakes
1 TB ground black pepper
2 TB Worcestershire sauce
2 TB butter
2 TB liquid smoke

In a saucepan, combine everything except the butter and liquid smoke.  Simmer for 10 minutes.  Remove from heat and add butter and liquid smoke.
Notes:  You can add more sugar as you like.  I ended up using about one cup of brown sugar.  Also, the red pepper flakes can be omitted if you don't like a little kick.  Remember every measurement is approximate with me so add  things to taste.

Before the pork was ready to be pulled, I went bouncing around to shops in my area and came across the best book bargain ever!!  For $1.99, I got this:

It is a selection of headlines from the Weekly World News.  How could I pass this bargain book up?  It makes a great coffee table book.  I am still wondering who believes the stories in this publication.  "Scientists Discover earth's Core is Actually Made of Candy!" and if you read the article beyond the screaming headline, you will find out it's not just any candy but a jawbreaker.  My favorite headline is this one:

Who knew??  The people at Weekly World News, that's who!!!!!!  And Bat Boy is quite a popular subject, he escapes, drives down the freeway, helps capture Sadam, and will run for President in 2028.  Every "picture" of Bat Boy makes him look like he is shouting some nonsense, but isn't that what most politicians do anyways?  Bay Boy for President!!  (joking)

Friday, September 9, 2011

Sausage, Pear and Gorgonzola Egg Bake

 The weather is turning cooler here in Michigan and that means comfort food!!  Generally I don't have my meals planned but I had everything on hand to make the warm, comforting recipe below.

 This recipe is based on a frittata a local restaurant, Mornin' at Maggies, offers.  It has been a long time since I ate at Maggies and I can't recall exactly what is in the frittata but I did my best to try and replicate the savory and sweet taste.  I made it into an "egg bake" because my new frying pans suck and can't go into the oven, so I baked everything in a casserole dish.  You can bake this in the same pan you fry the sausage in, as long as the pan is oven-safe.
Look at all that cheesy goodness!!!

Sausage, Pear and Gorgonzola Egg Bake

  • 1 pound pork sausage
  • 2 ripe pears
  • 6 oz. gorgonzloa cheese, crumbled
  • 8 eggs
  • 2 TB herbs de province (see note)
  • 4 TB water

Crumble and brown sausage in a frying pan.  Drain off excess fat.
Heat oven to 350 degrees Fahrenheit.  Spray a 9"x9" casserole dish with non-stick cooking spray.
Slice the pears and cut the slices into large pieces.
Beat the eggs , water and herbs de province together in a bowl.
Layer the sausage, cheese and pears in the casserole dish.  Pour the beaten eggs over everything.
Bake for 30-40 minutes or until the eggs are cooked through.

Note: I strongly suggest you use herbs de province but if you don't have herbs de province, you can use a combination of salt, pepper, rosemary, thyme and oregano.  There are plenty of recipes online to make your own but I purchased mine from a local company, Lesley Elizabeth.

On another note, I made some raspberry lemon bars from a recipe I found on Live Love Pastsa.  They were divine!!  I don't bake (too much measuring) but I really wanted to make the bars.  They were easy to make and turned out great.

Sunday, September 4, 2011


Yesterday Bob and I went to Frankenmuth and played tourist.  There was a pet fair with adoptable pets and wiener dog races!!  It was fun being a tourist in your own state and I found some great new stores to shop at.
We had some crepes at a restaurant in Frankenmuth and I remembered how much I love crepes.  Easy to make and they can be filled with anything.  I made some turkey, spinach, swiss and honey mustard crepes for lunch for us today based on the one I had at the restaurant yesterday.  You can fill the crepes with anything you want, from sweet to savory.

Turkey Swiss Crepes

Crepe filling:
  • sliced oven roasted turkey
  • fresh spinach leaves, rinsed and patted dry
  • Swiss cheese slices
  • honey mustard

Make the Basic Crepe Recipe (from Allrecipes), ingredients are below.


  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted


  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula and flip the crepe over.  Put 2 slices of Swiss cheese, 2 slices of turkey, honey mustard and spinach on the crepe.  Let cook 2-3 minutes, fold one half of the crepe over, then fold the other half over.  Serve hot.
Some other ideas for savory crepe fillings:
feta cheese, spinach, olives, roasted red pepper
cooked bacon, tomato, lettuce
ham, Swiss cheese, dijon mustard

Crepes can also have sweet fillings, try a PB&J, bananas and chocolate chips, or simple melted butter, sugar and cinnamon.

Thursday, September 1, 2011

Mobile Blogging

I have the Blogger mobile app and am posting this to see how well it works. I don't plan on blogging when I am on the move so I will have to determine if the app is worth keeping.